6 tbsp Prik ki nu (green Birdseye chili), sliced thinly
6 tbsp Prik ki nu daeng (red Birdseye chili), sliced thinly
4 tbsp Hom daeng (shallots), sliced thinly
2 tbsp Kratiem (garlic), sliced thinly
3 tbsp Phak chi (coriander plant including root), chopped
1 tbsp Nam makrut (lime juice)
1 tbsp Fish sauce
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Date: Sun, 19 May 1996 14:39:18 -0700
From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
This is a common dip for barbeque style foods. sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.
CHILE-HEADS DIGEST V2 #324
From the Chile-Heads recipe list.
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