Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Nam Prik with Capsicum

(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 green hot chillies
3 ripe tomatoes
1 capsicum
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:

1. Rub onions, tomatoes, garlic bulb, chillies, capsicum with some oil.
2. Place in ovenproof dish, broil in preheated oven till soft at 200^o C for 5 minutes.
3. Peel off garlic skins, destalk chillies.
4. Add all other ingredients except oil.
5. Run in small blender to get a smooth paste.
6. Heat oil, add paste, stirfry for 2-3 minutes.
7. Bottle or use as required.
8. Keep refrigerated for further use.
9. Serve as a dipping sauce for veggie fingers, crudites, soup sticks, etc.

Note: Make sure to grill or broil all the veggies used to soften them before blending. This is where the secret flavour of namprik (vegetarian version) likes.

Making time: 25 minutes
Makes: 3 cups sauce
Shelflife: 2 weeks refrigerated

Thai Basic Recipes's Index

home | saroj cookbook | amul recipes | health and nutrition | contributions | features |glossary | tips | mailbag | ask saroj | links You can write to us at feedback@bawarchi.com