| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Spice, Thai |
1 |
Servings |
INGREDIENTS
| 5 |
|
Cloves garlic |
| 5 |
|
Shallots; unpeeled |
| 5 |
|
Fresh red chilies |
| 1 |
sm |
Piece of trassi* |
| 1 |
tb |
Soft brown sugar |
| 1 |
ts |
Tamarind concentrate |
| 2 |
tb |
Peanuts |
INSTRUCTIONS
The following spice mixtures are just samples of how to make each mixture.
There are many many varieties of each mixture and the below recipes can be
modified to fit individual tastes. Nam Priks are a relish like mixuture of
spices and can be store for a week or so in a tightly sealed jar in the
refrigerator.
Dry fry garlic and shallots until the skins are dark brown and the insides
soft. Dry fry the chilies and the trassi wrapped in foil until the trassi
darkens and the chiles are soft. Peel garlic and shallots. Chop chilies
(remove seeds) and pound or process everything into a paste.
*trassi is a firm paste made of rotting shrimp it is also sold under the
name blachan Posted to TNT - Prodigy's Recipe Exchange Newsletter by
crmcbride@juno.com (Caroline R McBride) on Jul 17, 1997
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”