Nam prik for cooked vegetables (thai spice)

Yield: 1 Servings

Measure Ingredient
125 grams (4 oz) unripe fruit, such as green mango, gooseberries, tart plums or grapes
6 \N Dried red chilies
\N \N A small piece of trassi
3 \N Cloves garlic
1 \N Onion
5 millilitres (1 tsp) fish sauce
1 tablespoon Soft brown sugar
\N \N Lime juice

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@...> on Jun 2, 97

Similar recipes