| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Sauce |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Ginger; fresh, finely chopped |
| 4 |
|
Blades lemon grass; finely chopped |
| 4 |
|
Cloves garlic; finely chopped |
| 2 |
|
Dozen peanuts; cashews or almonds, chopped |
| 6 |
|
Shallots; finely chopped |
| 40 |
|
Thai red chiles; chopped (seeded if you want less heat) |
| 1 |
ts |
Black peppercorns; crushed |
| 1 |
ts |
Palm or brown sugar |
| 1 |
ts |
Turmeric; ground |
| 3 |
ts |
Salt |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 13:42:48 +0700
From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th>
Subject: Dipping Sauce from Hell, Part II Use a pestle and mortar or food
processor to grind all the ingredients to a smooth paste. this makes enough
for storage.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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