Text 29233, 81 rader
Skriven 2012-09-05 05:56:14 av Dave Drum (1:18/200.0)
Ärende: Chile 1533
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nam Prik Makham Piag (Sour Tamarind Dip)
 Categories: Sauces, Dips, Chilies, Seafood
      Yield: 1 Pint
 
      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 chilies)
      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.
  
  Method: 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 chilies 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
  crudities. Will keep 2-3 weeks in a refrigerator.
  
  Posted to CHILE-HEADS DIGEST V3 #148
  
  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  Uncle Dirty Dave's Archives
 
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