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     Title: Nam Prik Makham Piag (Tamarind Dip)
Categories: Thai, Dip
     Yield: 1 Servings

     1 c  Makham piag (sour
          -tamarind) paste
   1/4 c  Kung haeng (dried shrimp)
   1/4 c  Hom daeng (shallots),
          -chopped
     2 tb Kratiem (garlic), chopped
     2 tb Nam pla (fish sauce)
     1 tb Prik ki nu haeng daeng
          -(dried red chilis)
     1 ts Kapi (fermented shrimp
          -paste
     1 ts Nam tan paep (palm sugar)

 This dip is made from mature, or brown, sour tamarind.
 This should be peeled before use, and the fibrous
 strands within the pod, and the seeds of the fruit
 discarded. You may also buy tamarind in a compressed
 block, and this is equally suitable. This recipe is an
 example of Thai unwillingness to let anything go to
 waste: tamarind water is used as an ingredient of many
 dishes, and is prepared as shown below. Yet this dip
 is something to use the tamarind paste that otherwise
 might be discarded. In general we make tamarind juice
 (nam makham piag), when we need to use it. All that is
 required is to store the paste in a jar until you have
 enough to make the dip. However don't make the mistake
 we did once of using a Tupperware container to store
 the paste - the tamarind stained it and we were never
 able to get it clean. Use a glass preserving jar and
 keep it in the refrigerator. Place two tablespoons of
 tamarind paste (3 if the seeds are still in place) in
 a jug, and pour 1 cup of boiling water over it. Leave
 to steep for 15 minutes, then mash thoroughly and
 leave to steep for a further 15 minutes. Pour the
 mixture through a muslin bag, and squeeze thoroughly
 to extract as much juice as possible. The juice is nam
 makham piag (tamarind juice), and may be used in other
 recipes. Ensure that you discard any remaining seeds
 or fibrous material from the pulp and reserve it. You
 need 1 cup of "exhausted" tamarind pulp for this
 recipe. Pound the shrimp in a mortar and pestle. Dry
 fry the chilis until aromatic, then crush. Place the
 shallots and garlic, unskinned, under the grill or
 broiler, and toast until aromatic and the skins begin
 to discolor, then peel and chop. After preparation you
 should have the quantities listed. Fry the shrimp
 paste in a very small amount of oil until aromatic.
 Combine the ingredients and grind to a smooth paste in
 a mortar and pestle (or food processor), then fold in
 the tamarind paste. Serving & Storage Accompanies fish
 dishes or vegetable crudits. Will keep 2-3 weeks in a
 refrigerator.

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