INGREDIENTS

INSTRUCTIONS

This dip is made from mature, or brown, sour tamarind. This should be
peeled before use, and the fibrous strands within the pod, and the
seeds of the fruit discarded. You may also buy tamarind in a
compressed block, and this is equally suitable.  This recipe is an
example of Thai unwillingness to let anything go to  waste: tamarind
water is used as an ingredient of many dishes, and is  prepared as
shown below. Yet this dip is something to use the tamarind  paste that
otherwise might be discarded. In general we make tamarind  juice (nam
makham piag), when we need to use it. All that is required  is to store
the paste in a jar until you have enough to make the dip.  However
don't make the mistake we did once of using a Tupperware  container to
store the paste - the tamarind stained it and we were  never able to
get it clean. Use a glass preserving jar and keep it in  the
refrigerator.  Method: Place two tablespoons of tamarind paste (3 if
the seeds are  still in place) in a jug, and pour 1 cup of boiling
water over it.  Leave to steep for 15 minutes, then mash thoroughly and
leave to  steep for a further 15 minutes.  Pour the mixture through a
muslin bag, and squeeze thoroughly to  extract as much juice as
possible. The juice is nam makham piag  (tamarind juice), and may be
used in other recipes. Ensure that you  discard any remaining seeds or
fibrous material from the pulp and  reserve it. You need 1 cup of
"exhausted" tamarind pulp for this  recipe.  Pound the shrimp in a
mortar and pestle.  Dry fry the chilis until aromatic, then crush.
Place the shallots and garlic, unskinned, under the grill or broiler,
and toast until aromatic and the skins begin to discolor, then peel
and chop. After preparation you should have the quantities listed.  Fry
the shrimp paste in a very small amount of oil until aromatic.  Combine
the ingredients and grind to a smooth paste in a mortar and  pestle (or
food processor), then fold in the tamarind paste.  Serving & Storage:
Accompanies fish dishes or vegetable crudits.  Will keep 2-3 weeks in a
refrigerator. Posted to CHILE-HEADS DIGEST  V3 #148  Date: Sun, 03 Nov
1996 12:21:32 -0700  From: "Colonel I.F.K. Philpott"
<colonel@korat1.vu-korat.ac.th>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 2051.4mg
Potassium: 2388.2mg
Carbohydrates: 42.7g
Fiber: 15.1g
Sugar: 21.8g
Protein: 16.2g