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Nam prik narok (dipping sauce from hell)
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| Categories: |
Asian, Ethnic, Sauces & Dressings, Thai |
| Yield: |
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Ingredients:
| 3
| lbs | Catfish pieces | | 1
| lbs | Dried prik ki nu haeng -- | | | (dried green birdsey | | 1/2
| cup | Garlic -- chopped (including | | 1/2
| cup | Shallots -- chopped | | | (including s | | 2
| tbsp | Kapi (fermented shrimp | | | Paste) | | 1/4
| cup | Fish sauce | | 3
| tbsp | Sugar (preferably palm | | | Sugar) |
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Procedures:
| 1 | This recipe is normally made from sun dried chilis. | | 2 | Dried red chilis are fairly readily available in america and europe, but dried green chilis are unusual. | | 3 | You could dry, or smoke fresh chilis, either in a hot oven or in a sealed container on a barbeque, or with a home desiccator, but if all else fails, chop fresh chilis, and spread them on a cookie tray and put them under the broiler until fairly dry. | | 4 | This sauce keeps well, and is popular as "traveler"s fare" in thailand, being used as an accompaniment to various dried meats and cliced vegetables. | | 5 | The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped. | | 6 | The dried chilis are also broiled until they just (!) begin to blacken. | | 7 | This is very critical - overdo it and the vapor given off is highly irritating to the nose and eyes! (if nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors) deep fry the fish until crispy, then tease off the flesh, discarding the bones. | | 8 | You need 2 pounds of shredded cooked fish. | | 9 | Combine all the ingredients in a blender or food processor. | | 10 | Can be kept in a well stoppered jar, or refrigerated. | | 11 | ~- regards colonel ian f. | | 12 | Khuntilanont-philpott systems engineering, vongchavalitkul university, korat 30000, thailand chile-heads list recipe by : colonel i. | | 13 | F. | | 14 | K. |
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