125 g (4 oz) unripe fruit, such as green mango, gooseberries, tart plums or grapes
6 Dried red chilies
A small piece of trassi
3 Cloves garlic
1 Onion
5 ml (1 tsp) fish sauce
1 tbsp Soft brown sugar
Lime juice
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Chop the unripe fruit. Remove the seeds from the chilies and chop. Wrap the trassi in foil and grill until it darkens, or cook in a preheated oven at 350 degrees for a few minutes. Then, either crumble and pound, or process it with the other ingredients, adding lime juice to dilute and to taste. Store in a jar in the refrigerator for a few days.
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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