Nam prik kai kem

Yield: 2 servings

Measure Ingredient
3 \N Yolks from salted eggs
1 large Whole jalapeno pepper -- (or
\N \N To taste)
5 \N Cloves garlic
2 tablespoons Fresh lime juice
1½ tablespoon Fish sauce (Nam Pla)
1 tablespoon Sugar
1 teaspoon Shrimp paste (Kapee)
\N \N Fresh vegetables -- *

(Thai Salted Eff Yolk Chili Dip) Place shrimp paste, garlic and chili in a piece of foil and roast on the stove burner for 30 seconds or until lightly fragrant. Using a mortar and pestle or a blender, pound garlic, chili and shrimp paste finely. Add salted egg yolks, fish sauce, lime juice, sugar and blend well. Serve with cooked rice, meat, omelet and vegetables. Makes about ½ cup of dip. * Cucumbers, carrots, cabbage, green beans, tomato wedges, zucchini, asparages, etc., raw or steamed, cut in bite size pieces.

NOTE ABOUT THIS RECIPE AND EATING THAI FOOD IN GENERAL: For those of you who really want to try a Thai dish that you can't get in any Thai restaurant, here's one. In the old days, Thai people did not use any utensils for eating. They used their hands (except for soupy dishes) and they sat on the floor. One of the most popular daily dishes that almost every family won't do without is Nam Prik (chili dip). Nam Prik is considered better for your health because it contains very little or no fat. It can be served with any kind of meat but usually fish, along with fresh vegetables, omelet and rice (can you see the 4 basic food groups here?). It enhances other food's flavor since it's very strong, so use it sparingly. It's also called "farmer's supper" or "poorman's supper" because of the cost of the ingredients. If you want to try eating it by hand like the traditional Thais be sure to give everyone his/her individual bowl of water on the side to dip their hands in since rice tends to stick to your hands after awhile.

DO NOT lick your fingers, it's considered a bad manner. Use the water bowl provided. And never return any half bitten food to the dip, since that's unsanitary. To successfully get the rice from the plate to your mouth, without even dropping a grain, dip the meat and vegetable in the chili dip then place them on a mound of rice. Then squeeze the whole thing together to form a rice ball and enjoy. Shake off any excess water from hand before returning to the plate for better grips. This and the following recipes are usually served with boiled or fried fish, boiled shrimps and raw or cooked vegetables.

They are very tasty.

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