(One of endless varieties of namprik)
Used mainly as a dressing or dipping sauce
Ingredients:
1 garlic bulb
10-12 small onions or shallots
15-20 fresh red or green hot chillies
3 ripe tomatoes
1 brinjal optional
2 tbsp. tamarind pulp
2 tbsp. soft brown or palm sugar
1 tbsp. soya sauce
1 tsp. or more salt to taste
2 tbsp. oil
Method:
- Rub onions, tomatoes, garlic bulb, chillies, brinjal with some oil.
- Place in ovenproof dish, broil in preheated oven till soft at 200o C for 5 minutes.
- Peel off garlic skins, destalk chillies.
- Add all other ingredients except oil.
- Run in small blender to get a smooth paste.
- Heat oil, add paste, stirfry for 2-3 minutes.
- Bottle or use as required.
- Keep refrigerated for further use.
- Serve as a dipping sauce for veggie fingers, crudites, soup sticks, etc.
Making time: 25 minutes
Makes: 3 cups sauce
Shelflife: 2 weeks refrigerated
Thai Basic Recipes's Index
