From mightymidget69@hotmail.com Mon Jul 5 09:27:09 2004 Date: Sun, 4 Jul 2004 07:25:05 +0100 (BST) From: mightymidget69@hotmail.com Reply-To: currygalore@smartgroups.com To: currygalore@smartgroups.com Subject: [currygalore] Thai Curries The recipes contributed by Colonel Ian F. Khuntilanont-Philpott to the chilli-Heads mailing list are some of the most authentic Thai Curries that you will find on the net. Sadly the Colonel passed on a few years ago. Here are a few of his recipes and "pearls of wisdom". I hope to add others in time. Colonel Ian F. Khuntilanont-Philpott's Recipes Chapter Sauces I (Dates in parentheses are the approximate dates of posting to Chile-Heads - GDN 1/18/99) Contents: Cruang Gaeng Ped (Red Curry Paste)(3/30/96) [THAI] basic curry pastes (4/27/96) 1: prik kaeng kiao wan 2: prik kaeng phet 3: prik kaeng Panaeng 4: prik kaeng masaman [THAI] jao bong (anchovy dip)(5/19/96) [THAI] nam jim wan (sweet dipping sauce)(7/21/96) [THAI] nam phet (hot sauce)(11/11/96) [THAI] nam jim seau long hai ("tiger's tears sauce")(11/23/96) [THAI] nam jim muoi (Muoi's hamburger relish)(5/19/96) [THAI] nam jim priao wan (sweet & sour salad dressing/sauce)(11/7/96) (Includes a salad) Nam Jim Satay (Peanut Sauce)(2/26/96) nam jim viet 'Vietnam' sauce (date unknown) [THAI] nam prik kapi (universal Thai dip)(5/19/96) [THAI] nam prik narok (Dipping Sauce from Hell)(5/19/96) [THAI] nam prik kiga (chili sauce) - and an appetiser.(5/20/96) [THAI]nam prik num (hot sauce)(10/29/96) nam prik pao: a recipe (8/22/96) -------------------------------------------------- Cruang Gaeng Ped (Red Curry Paste)(3/30/96) Ingredients: 12 chilies - or less if you must. 12 Black pepper corns 1 tsp ground coriander 1 tsp ground cumin 1 tsp salt 12 cloves of garlic 1 large onion chopped 1 tsp ground nutmeg 2 tsp ground Kah powder (Indonesian LAOS or Galangal) ** See Note below 1 Tbsp Kapi (Indonesian Trassi - Malay Belachan) ** We're talking fermented Shrimp paste here...... Open all windows. Hold your Nose. But above all USE IT. It's not the same without it. But you will even upset your neighbours from the smell of it. 3 Curry leaves (omit if unavailable) 2 Tbsp finely sliced Takrai (Indonesian Sereh...Lemon Grass) 2 + Tbsp of fresh chopped coriander - use roots, stalks and leaves 2 tsp Lime or lemon Zest. 4 whole cloves 1/2 + cup of vegetable oil Add paprika or capsicum for redness. Method: pour oil into blender and add all other ingredients. Blend till smooth. Using more oil if necessary for easier blending. Extra oil will ease blending and also act as a natural preservative. Put in a jar with a tight fitting lid and store refrigerated. You can freeze individual portions in small lock zip plastic bags or freeze in ice cube trays. Each cube being approximately 1 Tbsp of paste. Most recipes require 1 to 2 Tbsp of paste. Note If you can get it, use fresh, frozen or dried Laos/Kah. If you get the fresh stuff, don't put the powder in. Use a slice of the fresh Kah during actual cooking. -------------------------------------------------- [THAI] basic curry pastes (4/27/96) Thai 'curries' are typically made using a 'curry' paste. However that is an oversimplification: firstly the word used for these dishes in Thai is kaeng (pronounced 'gang') and it covers soups, stews and of course curries. A paste which is used could be used just as well for a soup as for a curry. Secondly of course it is not true that Thais call them curry: the word for curry is kari and it is only applied to a small number of dishes: the dishes that appear on western Thai restaurant menues as 'curries' are kaengs, and they are made not with curry paste but with a sauce made from prik kaeng (which in this case could be translated better as chili paste). There are many different prik kaeng in Thai cuisine and from them you could make a vast number of different dishes by using different protein ingredients, and vegetable ingredients and so on to the extent that it is said that most Thai housewives could cook a different kaeng every day of the year. However if you know the four basic pastes listed here, and the basic techniques from my next posting, you can make a vast array of dishes, if not perhaps quite one per day for a year. A rough rule of thumb is that one cup of raw chilis yields a cup or so of paste (since there is air in the chilis). Further it will keep about 3 months in a preserving jar in the fridge. Since the average kaeng will require (depending on how hot you make it) between 2 and 8 tablespoons of paste, and since there are roughly 16 tablespoons in a cup, you can scale this recipe up to suit your needs. Suffice it to say that we make these pastes on a cycle over 8 weeks and make 6-8 portions of each of them. As they say in US motor advertisements: your mileage may vary! -------------------------------------------------- 1: prik kaeng kiao wan This is a paste for a green curry, and the 'wan' indicates that it should be slightly sweet as well as hot. ingredients: 1 cup of prik ki nu (green birdseye chilis) 5 tablespoons lemon grass, finely sliced 10 tablespoons of shallots (purple onions), chopped 10 tablespoons of garlic, minced 5 tablespoons of galangal (kha) grated 5 tablespoons of coriander/cilantro root, chopped 2 tablespoons of coriander seed 1 tablespoon of cumin seed 1 tablespoon of freshly ground black pepper 2 tablespoons of shredded bai makroot (lime leaves) 4 tablespoons of kapi (fermented shrimp paste) 1 tablespoon of palm sugar. If you can't get prik ki nu, you can use half a pound of habanero chilis or one pound of jalapena chilis. If you use the latter deseed them before use. Note that if you use a substitute you will get a different volume of paste, and that you will need to use different amounts in subsequent recipes. If you can't get kha use ginger if you can't get bai makroot use lime zest if you can't get coriander root, use coriander leaves. method: coarsely chop the chilis. Toast the dry seeds in a heavy iron skillet or wok, and grind them coarsely. Add all the ingredients to a food processor and process to a smooth paste. Place in tightly stoppered jars, and keep in the fridge for at least a week for the flavors to combine and develop before use. The remaining three pastes are all made from dried red chilis: those sold in Thailand are frankly stale. Those sold in Europe and America are generally barely fit for human consumption. If you must use them then break them up and shake out the seeds, and soak them in tepid water for about 30 minutes before use. Preferably dry fresh red chilis. All these recipes call for one cup of fresh red chilis, or half a pound of red habaneros, or one pound of red jalapenas, deseeded. Dry them in the sun, or if the climate doesn't allow then dry them in a herb desicator, or smoke them in a smoker or over a barbeque. The dried chilis (which need not be tinder dry - it is enough to remove most of the water) are then toasted under a broiler until *almost* burnt. Treat this stage with extreme caution: if you overcook them a noxious gas closely related to Mustard gas is released. This is quite dangerous -- at a minimum cook them in a very well ventillated room with a fan on and have a damp cloth ready to cover your mouth and nose in case of emergencies -- and disconnect your smoke detector/fire alarm! -------------------------------------------------- 2: prik kaeng phet phet means hot incidentally. ingredients, 1 cup of prik ki nu daeng (red chilis), prepared 5 tablespoons lemon grass, finely sliced 10 tablespoons of shallots (purple onions), chopped 10 tablespoons of garlic, minced 5 tablespoons of galangal (kha) grated 5 tablespoons of coriander/cilantro root, chopped 2 tablespoons of coriander seed 1 tablespoon of cumin seed 1 tablespoon of freshly ground black pepper 2 tablespoons of shredded bai makroot (lime leaves) 4 tablespoons of kapi (fermented shrimp paste) (Note that except for the sugar and the use of red chilis this is the same as the prik kaeng kiao wan) Follow the same procedure: toast and grind the dry seeds, and then blend all ingredients to a fine paste -------------------------------------------------- 3: prik kaeng Panaeng This is a paste for a 'dry chili' ingredients 1 cup of prepared red chilis 10 tablespoons of shallots, chopped 5 tablespoons of garlic, chopped 10 tablespoons of lemon grass, finely sliced 5 tablespoons of galangal, grated 1 tablspoon of coriander seeds 1 tablespoon of cumin seeds 5 tablespoons of coriander root. chopped 1 tablespoon of kapi 5 tablespoons of freshly toasted peanuts, crushed follow the same general method, toasting the seeds, then blending everything together. -------------------------------------------------- 4: prik kaeng masaman masaman is a mild hot and sour dish equivalent to the Indian vindaloo. ingredients 1 cup of prepared red chilis 3 tablespoons of coriander seed 1 tablespoon of cumin seed 1 tablespoon of cinnamon 1 tablespoon of cloves 1 tablespoon of star anise 1 tablespoon of cardamom 1 tablespoon of freshly ground black pepper 10 tablespoons of shallots, chopped 10 tablespoons of garlic, chopped 2 tablespoons of lemon grass, sliced thinly 1 tablespoon of galangal grated 3 tablespoons of bai makroot (lime leaves, or lime zest) 3 tablespoons of kapi a small amount of salt (pinch) a small amount of turmeric (just a pinch as a colorant). toast the seeds, and blend everything in a food processor to a fine paste. -------------------------------------------------- [THAI] jao bong (anchovy dip)(5/19/96) This is a traditional Isan [North East Thailand] dip for barequed meals, steamed fish and vegetable dishes. The traditional method of cooking the anchovies is as shown below: if you prefer you can wrap them in aluminum foil and roast them in a medium oven for 15 minutes. You can also remove the heads and backbones first. You can also use tinned anchovies (drain and use - they are already cooked). ingredients. half a pound of anchovies quarter cup lemon grass qarter cup shallots, chopped quarter cup kha (galangal) chopped 3 tablespoons prik ki nu (green birdseye chilis), sliced quarter cup of tamarind juice (or rice vinegar) 5 bai makrut (kaffir lime leaves), shredded 3 tablespoons of garlic, sliced method. Wrap the anchovies in banana leaves, and place on the embers of a charcoal brazier until the leaf blackens. Remove from the fire and unwrap. Discard the heads and backbones of the fish. Combine all the ingredients in a mortar and pestle or food processor. Will keep for about 3 weeks if refrigerated. -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- [THAI] nam jim wan (sweet dipping sauce)(7/21/96) This is a simple dipping sauce usually used with deep fried items such as spring rolls and the stuffed chicken wings I shall post shortly. ingredients 3 cups of water 3 cups of sugar 1 cup of vinegar (preferably rice vinegar) 3 tablespoons of Chinese pickled plums 3 tablespoons of thinly sliced prik ki nu daeng (red birdseye chilis) 2 tablespoons of garlic, very thinly sliced 2 tablespoons of ginger, julienned or grated 1 teaspoon of salt Method Boil the water, and add the pickled plums (sometimes sold as 'salted plums'), and simmer for five minutes. Remove the plums to a food processor and puree them. Continue to boil the water, adding and dissolving the sugar, then adding the vinegar and salt. If any sugar is still undissolved, add a little more water until it dissolves. Return the plums to the mixture, and then pour over the other ingredients in a sterilized preserving jar, and keep in a cool place for at least a week before using. -- Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- [THAI] nam phet (hot sauce)(11/11/96) Description 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... Ingredients 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) Method Serving & Storage Process to a sauce consistency in a food processor or liquidiser/blender. Keeps 3-4 weeks in a refrigerator. -------------------------------------------------- [THAI] nam jim seau long hai ("tiger's tears sauce")(11/23/96) This sauce has several regional variations, and this recipe is for the local (Korat) variant. The two most important variations are: (a) it can be made with a mixture of fresh chopped chilis and powdered chilis, and (b) it can be made with lime juice instead of tamarind juice. ingredients prik phon (powdered red 'bidseye' chilis) nam makham piag (tamarind juice) nam pla (fish sauce) khao koor (see method) nam tan paep (palm sugar) method First in a medium hot wok or skillet, toast 3-4 tablespoons of uncooked long grain rice until golden, then cool, and grind to a coarse powder in a mortar and pestle, food processor or spice mill. This powder is known as khao koor. Any excess will keep indefinately in a well stoppered container. Grind dried red chilis to a fine powder, first breaking them, and shaking out and discarding any loose seeds. You will need about a cup of powdered chili (or reduce the other quantities accordingly). Add about 1 tablespoon of khao koor to the chilis, and then add tamarind juice and fish sauce, in the proportion of three parts tamarind juice to one part fish sauce, stirring until the mixture forms a thin paste of the consistency of tomato ketchup. Add a little palm sugar to your personal taste. shelf life The sauce will keep for 3-4 weeks in a well stoppered container in a refrigerator. -------------------------------------------------- [THAI] nam jim muoi (Muoi's hamburger relish)(5/19/96) Hamburgers have become popular in Thailand, but the relishes available - mainly imported products - are bland, and sweet, and not to local tastes (they are however sometimes eaten like jam...) This is my wife's recipe for a spicy relish. It consists of four components, and the first - the mayonnaise - can be used on its own as a salad dressing or crudite dip. To mellow the flavor, and get a more interesting variety of flavors, the chilis used are from the normal table condiments of prik dong (red birdseye chilis in rice wine vinegar) and nam pla prik (green birdseye chilis in fish sauce), drained before use. The liquor can of course be recycled to make more prik dong and nam pla prik. If you don't have these items to hand, you should prepare some about a week in advance to give the flavors a chance to develop. Similarly the "three gingers" - khing (green root ginger), kha (galangal), and kachai (lesser ginger), are sauteed in a little oil. They can be kept in a jar with enough oil to cover the ginger, and if they don't dry out will keep almost indefinately. Again if you do have the prepared sauteed gingers, then simply drain the amount you need. If not, then peel and cut the ginger into slices about an eigth of an inch thick, sautee the slices in peanut oil over medium heat, then julienne and chop the slices. Component 1: Mayonnaise ingredients 2 large egg yolks (we use duck eggs) 1 tablespoon of chopped garlic 1 tablespoon of mustard powder 1 tablespoon of drained prik kin nu daeng (red chilis - see note) 1 cup of extra virgin olive oil method put the garlic, mustard powder, drained pickled chilis, and a dash of olive oil in a liquidizer, and puree. Add the egg yolks, and then srizzle in the remainder of the oil as you whisk the mixture. Component 2: gingers and chilis ingredients 6 tablespoons of drained prik ki nu (green chilis - see note) 6 tablespoons of drained prik ki nu daeng (red chilis - see note) 2 tablespoons of sauteed khing (ginger - see note) 2 tablespoons of sauteed kha (galangal - see note) 2 tablespoons of sauteed kachai (lesser ginger - see note) method drain the vinegar and fish sauce from the thinly sliced chilis, and toss the ingredients together Component 3: tomatoes Drop ripe red tomatoes in boiling water for a few seconds to loosen the skin, then peel and core them, and then quarter them and discard the seed pulp (the skins and seeds can be reserved for stock making). Coarsely chop the tomato segments: you want 1 cup of chopped tomato Component 4: onions Cut and dice a cup of onions: in Thailand we use hom daeng (shallots, or purple onions), which are plentiful and cheap. I understand they are less cheap in other countries, so you could easily use ordinary "spanish" onions. Then sautee the onions briefly in a little olive oil or butter to soften them and moderate the taste. Finally combine the four ingredients to form the relish. This gives about 4 cups. The ingredients other than the mayonnaise will keep in the fridge for a couple of weeks, but containing uncooked eggs the mayonnaise has limited keeping capacity. You might prefer to make mayonnaise fresh and combine it with the other ingredients as required. You might also prefer to put the four ingredients in small bowls, and let the diners mix the relish to suit themselves... And I would suggest warning small children and the chili intolerant that this might look like bottled relish, but has a little more bite to it :-) -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- [THAI] nam jim priao wan (sweet & sour salad dressing/sauce)(11/7/96) Description This is a simple, Thai-style, sweet and sour sauce. Note, that it isn't pink! This is promarily a salad dressing, but, since salads in Thailand are often cooked, even made from meats, the uses are somewhat wider than a simple dressing. And with "turkey season" being imminent in the West, you might want to note the suggestion below for a simple stir fry. Ingredients 1 cup nam sapparot (pineapple juice) 1 cup nam maphrao (coconut 'nectar') 1 cup nam makham piag (sour tamamrind juice) =BD cup nam manao (lime juice) 3 tablespoons hua kathi (coconut cream) 1 tablespoon nam prik phet (red curry paste) 1 teaspoon khing (ginger), grated Method Mix the juices in a saucepan and simmer to reduce to 2 cups of liquid. In a wok or skillet over medium heat, warm the coconut cream, and add the curry paste and ginger, and stir until the mixture becomes aromatic. Skim off and discard any oil that forms on the surface. Stir the curry mix into the juices, and then cool. Serving & Storage Will keep for 2-3 weeks in a refrigerator. yam phak (salad) Thai salads typically have 5, 7 or 9 vegetable ingredients (because of the association of '8' with wealth and fortune, salads served at weddings often have 8 ingredients). I would suggest the following, but any selection will do. phak kat khao (chinese cabbage) ton hom (spring onion) het (mushrooms) bai horapha (sweet basil) thua ngoh (bean sprouts) yam polamai (fruit salad) Again, a simple suggestion would be: phak kat khao (chinese cabbage) khing (grated ginger) mamuang (mango) sapparot (pineapple) kluay (banana) Note that the banana is usually fried or barbequed in Thailand. Stir fry This is a suggestion for a stir fry that is made with pre-cooked (even left over) poultry, and cooked white rice. 2 cups of sweet and sour sauce 1 cup cooked poultry, shredded 1 cup raw mixed vegetables 1 cup cooked white rice In a wok or skillet over medium heat, warm the poultry meat, and then add the vegetables, stirring to mix with the meat, and warm through (cook to taste, typically in Thailand the vegetables are left virtually uncooked). Pour in the sweet & sour sauce, and bring to a boil, then add the cooked rice, and continue to heat until the food is all heated through. (serves 4) -- = Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- Nam Jim Satay (Peanut Sauce) 4 ounces of freshly roasted (unsalted) peanuts. 3-4 cloves of garlic, chopped 1 ounce chopped onion 1-2 tablespoon red or Massaman curry paste 1 teaspoon fish sauce 8 tablespoons coconut milk 4-6 teaspoons lime juice (to taste). 2-3 teaspoons brown sugar. First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct. Note use red curry paste with beef or pork satay, Massaman with chicken. If you are doing shrimp satay then use half the quantity of Massaman paste. -------------------------------------------------- nam jim viet 'Vietnam' sauce (date unknown) Description This is a popular dipping sauce in Thailand, though exactly why it is called 'Vietnamese' nobody seems able to tell me. The sauce may be thickened with gelatine or any of the typical vegetable gelling agents sold for preserve making: simply use them to thicken the sugar syrup as if it were water. Some commercial versions of this sauce puree the chillies but home made versions are usually made from paper thin slices of chilli. A tablespoon of vinegar can be substituted for the tamarind paste. Ingredients one & half cups water half cup of white granulated sugar quarter cup of kratiem (garlic), chopped very fine quarter cup of prik chi fa (Thai jalapenas), sliced paper thin 1 tablespoon tamarind paste 1 tablespoon nam manao (lime juice) 1 teaspoon fish sauce gelling agent (optional) Method Warm the water, and soak the tamarind paste in it for an hour, then squeeze it thoroughly to extract as much juice as possible, and then pass it through a chinois or other very fine sieve to remove the pulp. Bring the water to a gentle boil, and stir in the sugar, dissolving each addition thoroughly, and continuing until have added it all, then continue to simmer, uncovered, stirring occasionally, to thicken it, by reducing the mixture to about 1 cup. slice the chillies and chop the garlic, then when the sugar syrup is reduced, add the lime juice, and fish sauce (and the gelling agent if you are using it), and allow to cool. When the mixture is down to a warm room temperature, stir in the chillies and garlic, and leave to stand for about 30 minutes, before tasting and if necessary adding a little more lime juice or fish sauce to taste. Store in a well sealed preserving jar. It will keep 6-8 weeks in a refrigerator. -- Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- [THAI] nam prik kapi (universal Thai dip)(5/19/96) This is the staple dipping sauce eaten with almost anything, and almost universally added to the table setting of any but the most casual dinner. It is traditionally the one dish, other than desserts, cooked by the mistress of the house, as opposed to the servants, and is often extremely intricate in its preparation. There are probably as many recipes as there are Thai women, and this is but one example. The eggplants used - makheua phuang are very small - the size of green garden peas, and are often added to curries as a crisp morsel that pops in the mouth. You could substitute the golf ball sized makheua pro, but the best alternative to the real thing is probably to omit them. ingredients 1 tablespoon kratiem (garlic) chopped 1 tablespoon prik ki nu daeng ( red birdseye chilis), chopped 1 tablespoon kapi (fermented shrimp paste) 3 tablespoons of nam pla (fish sauce) 3 tablespoons of nam makrut (kaffir lime juice) 1 tablespoon sugar 2 tablespoon of makheua phuang method In a wok, lightly fry the shrimp paste until aromatic. Crush all the ingredients in a mortar and pestle or food processor, except the makheua phuang which is coarsely chopped and added to the paste after mixing it. Serve with vegetable cruditees, or other dishes. -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- [THAI] nam prik narok (Dipping Sauce from Hell)(5/19/96) This recipe is normally made from sun dried chilis. Dried red chilis are fairly readily available in America and Europe, but dried green chilis are unusual. You could dry, or smoke fresh chilis, either in a hot oven or in a sealed container on a barbeque, or with a home desiccator, but if all else fails, chop fresh chilis, and spread them on a cookie tray and put them under the broiler until fairly dry. This sauce keeps well, and is popular as "traveler's fare" in Thailand, being used as an accompaniment to various dried meats and cliced vegetables. ingredients 2-3 pound of catfish pieces one pound of dried prik ki nu haeng (dried greed birdseye chilis) half a cup of garlic, chopped (including the skins) half a cup of shallots, chopped (including the skins) 2 tablespoons of kapi (fermented shrimp paste) quarter cup of fish sauce 3 tablespoons of sugar (preferably palm sugar). method. The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped. The dried chilis are also broiled until they just (!) begin to blacken. This is very critical - overdo it and the vapor given off is HIGHLY irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors) Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish. Combine all the ingredients in a blender or food processor. Can be kept in a well stoppered jar, or refrigerated. -- Regards Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- [THAI] nam prik kiga (chili sauce) - and an appetiser.(5/20/96) Message-ID: <319F9506.1760@korat1.vu-korat.ac.th> This is a common dip for barbeque style foods. ingredients 6 tablespoons prik ki nu (green birdseye chili), sliced thinly 6 tablespoons prik ki nu daeng (red birdseye chili), sliced thinly 4 tablespoons hom daeng (shallots), sliced thinly 2 tablespoons kratiem (garlic), sliced thinly 3 tablespoon phak chi (coriander plant including root), chopped 1 tablespoon nam makrut (lime juice) 1 tablespoon fish sauce method sautee the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor of mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. -------------------------------------------------- [THAI]nam prik num (hot sauce)(10/29/96) This sauce is originally from the Northern region of Thailand, and is traditionally made from "young" or unripened, pale green chilis. However you can easily make it from the ripened ones sold in Western stores, losing only slightly to the subtleties of flavor. The ingredients are first grilled or barbequed. In Thailand this is done by placing them on an iron sheet over a charcoal fire, but you could do it just as well with careful use of a handheld handyman's propane torch. The egg-plants used are the golf-ball sized Thai egg plants, but if these are unavailable, cut a normal purple aubergine up with a melon baller. Ingredients half cup of kratiem (garlic cloves), whole & unpeeled quarter cup hom daeng (shallots), whole & unpeeled 6 (unripe) prik chi fa (Thai jalapenas) 4 medium tomatoes half a cup of makhuea pro (Thai eggplants) 2 tablespoons nam manao (lime juice) 2 tablespoons nam pla (fish sauce) 1 tablespoon palm sugar 1 tablespoon hom daeng (shallots), finely chopped 1 tablespoon bai chi (coriander/cilantro leaf), chopped Method Grill, barbeque, or char the garlic, whole shallots, chilis and tomatoes until the skins just start to turn black. Skin and quarter the tomatoes and discard the seed pulp. Put the eggplant in a small saucepan, cover with water and simmer until barely cooked (they should still be firm). Place all the ingredients in a mortar and pestle or food processor and process to a coarse paste. Taste for balance: the sauce should be hot and sharp. If too hot add a little more sugar and lime juice (and possibly a little more fish sauce). Wll keep 3-4 weeks in a refrigerator. -- Colonel Ian F. Khuntilanont-Philpott -------------------------------------------------- nam prik pao: a recipe (8/22/96) ingredients 4 tablespoons of oil 2 tablespoons of chopped garlic 3 tablespoons of chopped shallots 3 tablespoons of chopped prik ki nu daeng (red birdseye chilis) 1 tablespoon of dried shrimp 1 tablespoon of fish sauce 2 teaspoons of palm sugar in a small skillet or wok heat the oil on medium heat, sautee the garlic, remove and reserve. Sautee the shallots, remove and reserve Sautee the chillis until they darken, remove and reserve In a mortar and pestle or food processor, reduce the shrimp to a paste. Add the chilis, garlic and shallots, in that order, grinding and combing them each in turn. Reducing the heat to low, return the paste to the oil, warm to form a smooth paste, then add the fish sauce and combine. Finally add the sugar, stirring until absorbed into the paste. -- Colonel Ian F. 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