INGREDIENTS

INSTRUCTIONS

Date: Thu, 20 Jun 1996 11:30:19 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
Every Thai restaurant has a "condiment set" of four or five little pots,
known in Thai as kruang prung (often stainless steel).
These are filled with: 1: sugar 2: phom prik (ground dried red birdseye
chilis) 3: nam pla prik (1 part sliced green birdseye chilis to 4 parts
fish
sauce, marinated for a week) 4: prik dong (1 part sliced red birdseye
chilis, in four parts
rice vinegar, marinated for a week) 5: prik siyu wan (one part sliced
green Thai jalapenos in four parts
dark sweet soy sauce, marinated for a week).
These are added liberally to every dish as the diner requires.
Bottles of fish sauce, dark soy, sweet soy, and sometimes oyster sauce and
hot sauce are added.
A sweet sauce (consisting of finely sliced red birdseye chilis, chopped
garlic and grated ginger in sugar syrup), is also often found.
I am sure you can produce a generally Tex-mex variant, or whatever is
locally appropriate.
CHILE-HEADS DIGEST V3 #019
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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