Recipe - Nam Phet (Hot Sauce)
Categories: None, Nam Phet (Hot Sauce)
7 Parts prik ki nu daeng (red
birdseye chilis)
2 Parts khing (ginger)
1 Part kratiem (garlic)
4 Parts nam makham piag
(tamarind juice)
4 Parts nam manao (lime juice)
2 Parts nam pla (fish sauce)
Make as much or as little as you like: this is generally used as an
additive in cooking, but some people like to pour it over omellettes or
burgers...
Process to a sauce consistency in a food processor or liquidiser/blender.
Keeps 34 weeks in a refrigerator.
Posted to CHILEHEADS DIGEST V3 #154
Date: Fri, 8 Nov 1996 16:18:20 +0700
From: "Col. I.F. KhuntilanontPhilpott" colonel@korat1.vukorat.ac.th
Nam Phet (Hot Sauce) recipe makes 1 Servings
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