| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Prik ki nu (green Birdseye chili); sliced thinly |
| 6 |
tb |
Prik ki nu daeng (red Birdseye chili); sliced thinly |
| 4 |
tb |
Hom daeng (shallots); sliced thinly |
| 2 |
tb |
Kratiem (garlic); sliced thinly |
| 3 |
tb |
Phak chi (coriander plant including root); chopped |
| 1 |
tb |
Nam makrut (lime juice) |
| 1 |
tb |
Fish sauce |
INSTRUCTIONS
Date: Sun, 19 May 1996 14:39:18 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This is a common dip for barbeque style foods. sautee the chilis, shallots
and garlic in a little hot oil. After cooling puree the mixture in a food
processor of mortar and pestle. If the coriander and shallots are added at
the last minute the mixture will keep for several weeks in a refrigerator.
CHILE-HEADS DIGEST V2 #324
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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