Nam prik for cooked vegetables (thai spice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | (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 | millilitres | (1 tsp) fish sauce |
| 1 | tablespoon | Soft brown sugar |
| Lime juice | ||
Directions
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