Name: Thai Spice Info
Ingredients: *** NON NE *****

[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
	Thai	! info, Oriental /	1	Servings

INGREDIENTS

*** NON NE *****

INSTRUCTIONS

Thailand has the same affection for chilies as Indonesia, and uses them
with garlic, coriander, lemon grass and tamarind. Sauces called Nam prik,
made with chilies (prik), shallots, garlic and trassi, are the local
equivalent of sambals. They are made quickly, with no hard and fast rules:
the sauces vary from region to region and cook to cook. Nam prik is eaten
with vegetables, rice and fish.
Curries are an important element in the Thai menu. They are flavored with
ferociously hot pastes made of spices and either red, green or yellow
chilies, according to the ingredients used. As in India, the spice mix is
prepared when needed and is not usually stored, but these pastes will keep
for about a month in the refrigerator.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97

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