Nam Priks like sambals are a multi purpose moist ingredient. Really packed with flavour and most times exceptionally spicy. These were all developed with the use of sticky rice in mind. A little adhering to a small ball of sticky-rice is convenient and brings out a new taste with each of the numerous nam priks. I daresay this was developed by a Hmong food preparer during a time in Thailand. Many Hmong were in Thailand for some period as refugees after the war in Laos, a discrete war and spin-off to some extent of the broader theatre of war in Indochina, to the Lao it was a civil war and funded on one side by the CIA. It became known much later in an expose as the "Secret War". Many Hmong unfortunately languished in these refugee camps until some were sent to other western countries. There are many Hmong villages throughout Thailand where the residents of these viallges have Thai citizenship. Others are still in these places and now a new threat is hanging over them. A forced repatriation back to Laos.




Ingredients:
  • Several bird’s eye chillies
  • 2 shallots
  • 5 small garlic cloves
  • 3-4 cherry tomatoes
  • 4 Thai eggplants (or other eggplants)
  • 2 Tbsp fish sauce
  • 1 Tbsp fresh lime
  • 1/2 tsp palm sugar
Method:
  1. Broil eggplants on high heat. In 10 minutes, flip the eggplants upside down and cook for another 10 minutes.
  2. In a mortar, pound peppers, shallots, garlic and sugar until all mushed. Next add sliced cherry tomatoes and pound several more times. Add the eggplants whole and pound until mush. Add the fish sauce and pound. Add a pinch of salt of desire. Serve as a side dish or as a dipping for meat and rice. All of this can be processed in a blender or food processor!