Showing Tag: "spicy dip chillie" (Show all posts)

Pan Htwe Phyaw (Burmese Salsa)

Posted by Kroocrew on Monday, September 28, 2009, In : Myanmar 





CC license
Ingredients:

2             Large ripe tomatoes
2             Green Thai chillies (sliced)
2/3 cup    Chopped fresh coriander leaves (Nan Nan Pin)
1 cup       Diced onions
2 tbsp.     Fish sauce
1/2 tsp.    Salt
1 tbsp.     Vegetable oil
1 clove     Garlic, diced
 
  • Scald or char the tomatoes to soften and loosen the skin then peel them. Quarter the fruit and remove the seeds and liquid. Dice the flesh coarsely.
  • Grind the chillies and the garlic in a mortar
  • Combine all the ingredients.
4 Serves.

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Nam Phrik Num (Thai Spicy Aubergine dip)

Posted by Kroocrew on Wednesday, August 19, 2009, In : Thailand 
The Thai have a huge collection of Nam Phriks in their recipe memories. Something in the order of 200 to 400. Many are relatively unknown but each family would call on at least a dozen of them randomly and one or two of these would be served pretty well with each meal. They are used as dips, as wet condiments as flavourants for sauces and dishes. It isn't correct to call them a dip, a dip is just one of their uses. For example the green curry paste  is called Nam Phrik Kaeng Keow Wan, and by ...
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