INGREDIENTS

INSTRUCTIONS

Date: Wed, 08 May 1996 16:18:49 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This recipe is normally made from sun dried chilis. Dried red chilis are
fairly readily available in America and Europe, but dried green chilis are
unusual.  You could dry, or smoke fresh chilis, either in a hot oven or in
a sealed container on a barbeque, or with a home desiccator, but if all
else fails, chop fresh chilis, and spread them on a cookie tray and put
them under the broiler until fairly dry. This sauce keeps well, and is
popular as "traveler's fare" in Thailand, being used as an accompaniment to
various dried meats and cliced vegetables.
The shallots and garlic are broiled/grilled until the skins blacken, and
then peeled and chopped.  The dried chilis are also broiled until they just
(!) begin to blacken.  This is very critical - overdo it and the vapor
given off is HIGHLY irritating to the nose and eyes! (If nervous, follow
the suggestion above about cooking on a cookie sheet, but do it outdoors)
Deep fry the fish until crispy, then tease off the flesh, discarding the
bones. You need 2 pounds of shredded cooked fish. Combine all the
ingredients in a blender or food processor. Can be kept in a well stoppered
jar, or refrigerated.
CHILE-HEADS DIGEST V2 #315
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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