Title: Nam Prik Pao
Categories: Thai, Spice
Yield: 1 batch
6 cl Garlic
2 md Onions
1 tb Kapee or minced dried
- shrimp; soaked in sherry
5 lg Dried hot peppers
2 tb Orange juice concentrate
Dry roast garlic and onion until skins are dark. Peel and chop. Put
kapee into aluminum foil and dry fry packet for 2 minutes on each
side; remove from foil. Grind all ingredients together.
Adapted from Jennifer Brennan, I think
Posted in February 1995.
Notes on adaptations - I was cooking at the home of a colleague who
has a well-stocked larder that is very weak on Asian ingredients. I
used only foods that can be found in the local supermarkets, and
substitutions are as follows:
* lemon juice and/or peel for lemon grass
* orange juice concentrate for tamarind - reduced the sugar
* minced dried shrimp soaked in sherry for kapee
* canned coconut milk for fresh
* heavy cream for coconut cream
* brown sugar for palm sugar
[I believe this was at Nicholas's, where I also made sticky rice
with mango for the guests, and that went over like a lead balloon,
especially with a young and quite wealthy lady I sas trying to
impress at the time. It's okay, she turned out to be a bit of a
miser, being from Florida and all.]
