Recipe - Thai Condiments Nam Prik Ong

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Date: Thu, 20 Jun 1996 11:30:19 0700

From: "Colonel I. F. K. Philpott" colonel@korat1.vukorat.ac.th
Every Thai restaurant has a "condiment set" of four or five little pots,
known in Thai as kruang prung (often stainless steel).

These are filled with: 1: sugar 2: phom prik (ground dried red birdseye
chilis) 3: nam pla prik (1 part cut or sliced up green birdseye chilis to 4 parts
fish

sauce, marinated for a week) 4: prik dong (1 part cut or sliced up red birdseye
chilis, in four parts

rice vinegar, marinated for a week) 5: prik siyu wan (one part cut or sliced up
green Thai jalapenos in four parts

dark sweet soy sauce, marinated for a week).

These are added liberally to every dish as the diner requires.

Bottles of fish sauce, dark soy, sweet soy, and sometimes oyster sauce and
hot sauce are added.

A sweet sauce (consisting of finely cut or sliced up red birdseye chilis, chopped
garlic and grated ginger in sugar syrup), is also often found.

I am sure you can produce a generally Texmex variant, or whatever is
locally appropriate.

CHILEHEADS DIGEST V3 #019

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