Recipe - Roasted Nam Prik (Thai Spice)

5 Cloves garlic, unpeeled
5 Shallots, unpeeled
5 Fresh red chilies a small
piece of trassi
1 tablespoon Soft brown sugar
5 ml (1 tsp) tamarind concentrate
2 tablespoon Peanuts

Put the unpeeled garlic and shallots over a barbecue or in a heavy
castiron frying pan and grill or dry fry until the skins are dark brown
and the insides soft. Dry fry the chilies and the trassi wrapped in foil,
until the trassi darkens and the chilies soften. Peel the garlic and
shallots, chop the chilies, removing the seeds, and pound or process
everything to a paste. Store for about a week in a jar in the refrigerator.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0670834378 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 MCRecipe Digest V1 #631
by "Mary Spyridakis" MSpork@msn.com on Jun 2, 97