Ingredients

Recipes

Restaurants

Utilities

Chilis in Oil (Nam Prik Pow)

Ingredients: 4 Tablespoon(s) Oil 3 Tablespoon(s) Finely chopped garlic 3 Tablespoon(s) Finely chopped shallots 3 large Dry red chilis; deseeded 2 Tablespoon(s) Sugar 1 Teaspoon(s) Salt Directions: Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias
Check some related videos Similar recipes: Red curry paste - nam prik gaeng ped * Red and green curry pastes are the basis for most Thai curries. ~--------------------------------------------------------------------- ~-- Combine all the ingredients except the oil in a blender and process until smooth. Heat a small skillet Hell dipping sauce - nam prik na-rok * Because it keeps well, this sauce was traditionally used by travelers. ~--------------------------------------------------------------------- ~-- Heat the oil in a large skillet to 375oF. Deep-fry the fish fillets until very crispy and golden Queen of chilis (cincinnati-style), kate connally Chop 2 of the onions and set aside. Chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat. Add barbeque sauce and C cubed casserole (corn, cheese, & chilis) Chop the corn in small batches in food processor, not too much, you want chunks mush. Shred cheese and mix with corn dump can of chilis into mix. Bake @350 for 1 hour. Shrimp paste dipping sauce - nam prik goong siap * Placethe chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients. Add the fish sauce, lime juice and sugar; gently mash together. Alternatively, use a blender. A Black chili paste - nam prik pow * This dip will give any food a much richer taste, and add spiciness. ~--------------------------------------------------------------------- ~-- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Green mango dip - nam prik ma-muang * A good dip with seafood and fish, fresh vegetables, and boiled eggs. ~--------------------------------------------------------------------- ~-- Place the shredded mango, garlic and shrimp paste in a mortor and gently mash with the pestle so tha