Nam phet (hot sauce)

1 Servings

Ingredients

Quantity Ingredient
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)

Directions

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...

Process to a sauce consistency in a food processor or liquidiser/blender.

Keeps 3-4 weeks in a refrigerator.

Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 16:18:20 +0700 From: "Col. I.F. Khuntilanont-Philpott" <colonel@...>

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