Muoi Khuntilanont's Kitchen

                                  [Image]

                                kruang prung

                              table condiments

---------------------------------------------------------------------------

                                Description

In western restaurants and homes, one typically finds salt and pepper on
the table, often accompanied by other condiments. The Thai equivalent is
krunag prung: an often ornate stand containing, traditionally, four pots,
or jars, containing the basic condiments with which all Thais add extra
zest to their food and tailor it to their liking.

The traditional set consists of four flavors: sugar, freshly ground prik ki
nu daeng haeng (dried red birdseye chilis), nam pla prik (green chilis in
fish sauce), and prik dong (red chilis in vinegar). In kuaitiao shops
(noodle shops), one seas a fifth jar containing peanuts, freshly toasted,
and coarsely chopped. Recently some restaurants, driven by a new found
taste for basic but good food, have taken to adding two more jars,
containing lightly suateed chopped garlic in a little oil, and freshly
ground root ginger.

---------------------------------------------------------------------------

                            Ingredients & method

nam pla prik: take a small sterilized preserving jar and one quarter fill
it with thinly sliced fresh green chilis, then fill it with fish suace,
stirring briefly to make sure there are no bubbles of air trapped in the
mixture.

Store for one week to mature. This 'mother liquor' will keep in a well
stoppered jar in a refrigerator for about a month.

To serve place half a cup of the mixture in a small bowl and add the juice
of one lime, plus a dash of sugar and stir to dissolve the sugar. Once the
sugar and lime juice are added the nam pla prik should be eaten within
three to four days.

prik dong: take a small sterile preserving jar, and one quarter fill it
with thinly sliced fresh red chilis, and fill with vinegar (rice vinegar is
preferred because it has a more mellow taste, but a slightly different but
none the less satisfactory taste can be obtained using balsamic vinegar.
Try to avoid "chemical" vinegars as they are too acrid.)

Store for one week to mature. This mixture will keep almost indefinately.

                                  [Image]

                          [Image]back to home page