Recipe - Nam Jim Seua Long Hai (Tigers Tears Sauce)

Prik phon (powdered red
'bidseye' chilis)
Nam makham piag (tamarind
juice)
Nam pla (fish sauce)
Khao koor (see method)
Nam tan paep (palm sugar)

This sauce has several regional variations, and this recipe is for the
local (Korat) variant.

The two most important variations are: (a) it can be made with a mixture of
fresh chopped chilis and powdered chilis, and (b) it can be made with lime
juice instead of tamarind juice.

method: First in a medium hot wok or skillet, toast 34 tablespoons of
uncooked long grain rice until golden, then cool, and grind to a coarse
powder in a mortar and pestle, food processor or spice mill. This powder is
known as khao koor. Any excess will keep indefinately in a well stoppered
container.

Grind dried red chilis to a fine powder, first breaking them, and shaking
out and discarding any loose seeds. You will need about a cup of powdered
chili (or reduce the other quantities accordingly).

Add about 1 tablespoon of khao koor to the chilis, and then add tamarind
juice and fish sauce, in the proportion of three parts tamarind juice to
one part fish sauce, stirring until the mixture forms a thin paste of the
consistency of tomato ketchup.

Add a little palm sugar to your personal taste.

shelf life: The sauce will keep for 34 weeks in a well stoppered container
in a refrigerator.

Posted to CHILEHEADS DIGEST V3 #166

Date: Sat, 23 Nov 1996 12:40:40 +0700

From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th