Recipe ingredients and directions:
This sauce is originally from the Northern region of Thailand, and is
traditionally made from "young" or unripened, pale green chilies.
However, you can easily make it from the ripened ones sold in Western
stores, losing only slightly the subtleness of flavor. The ingredients
are first grilled or barbecued. In Thailand this is done by placing them
on an iron sheet over a charcoal fire, but you could do it just as well
with careful use of a handheld handyman’s propane torch. The eggplants
used are the golf-ball sized Thai egg plants; but if these are
unavailable, cut a normal purple aubergine (eggplant) up with a melon
baller.
1/2 cup kratiem (garlic cloves), whole and unpeeled
1/4 cup hom daeng (shallots), whole and unpeeled
6 (unripe) prik chi fa (Thai jalapenos)
4 medium tomatoes
1/4 cup makhuea pro (Thai eggplants)
2 tablespoons nam manao (lime juice)
2 tablespoons nam pla (fish sauce)
1 tablespoon palm sugar
1 tablespoon hom daeng (shallots), finely chopped
1 tablespoon bai chi (coriander/cilantro leaf), chopped
Grill, barbecue, or char the garlic, whole shallots, chilies, and tomatoes
until the skins just start to turn black. Skin and quarter the tomatoes
and discard the seed pulp. Put the eggplant in a small saucepan, cover
with water and simmer until barely cooked (they should still be firm).
Place all the ingredients in a mortar and pestle or food processor and
process to a coarse paste. Taste for balance: the sauce should be hot and
sharp. If too hot add a little more sugar and lime juice (and possibly a
little more fish sauce). This will keep 3-4 weeks in a refrigerator.
Category: Asian Recipes
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