Prik ki nu daeng (red Birdseye chili); sliced thinly
4 Esslöffel
Hom daeng (shallots); sliced thinly
2 Esslöffel
Kratiem (garlic); sliced thinly
3 Esslöffel
Phak chi (coriander plant including root); chopped
1 Esslöffel
Nam makrut (lime juice)
1 Esslöffel
fish sauce
die Zubereitung:
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. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
