💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › thai › recipe24.txt captured on 2022-06-11 at 23:01:58.
-=-=-=-=-=-=-
---------- Recipe via Meal-Master (tm) v8.04
Title: [THAI] Nam Prik Makham Piag-tamarind Dip
Categories: Thai, Dip
Yield: 1 Servings
1 c Makham piag (sour
-tamarind) paste
1/4 c Kung haeng (dried shrimp)
1/4 c Hom daeng (shallots),
-chopped
2 tb Kratiem (garlic), chopped
2 tb Nam pla (fish sauce)
1 tb Prik ki nu haeng daeng
-(dried red chilis)
1 ts Kapi (fermented shrimp
-paste
1 ts Nam tan paep (palm sugar)
This dip is made from mature, or brown, sour tamarind.
This should be peeled before use, and the fibrous
strands within the pod, and the seeds of the fruit
discarded. You may also buy tamarind in a compressed
block, and this is equally suitable. This recipe is an
example of Thai unwillingness to let anything go to
waste: tamarind water is used as an ingredient of many
dishes, and is prepared as shown below. Yet this dip
is something to use the tamarind paste that otherwise
might be discarded. In general we make tamarind juice
(nam makham piag), when we need to use it. All that is
required is to store the paste in a jar until you have
enough to make the dip. However don't make the mistake
we did once of using a Tupperware container to store
the paste - the tamarind stained it and we were never
able to get it clean. Use a glass preserving jar and
keep it in the refrigerator. Place two tablespoons of
tamarind paste (3 if the seeds are still in place) in
a jug, and pour 1 cup of boiling water over it. Leave
to steep for 15 minutes, then mash thoroughly and
leave to steep for a further 15 minutes. Pour the
mixture through a muslin bag, and squeeze thoroughly
to extract as much juice as possible. The juice is nam
makham piag (tamarind juice), and may be used in other
recipes. Ensure that you discard any remaining seeds
or fibrous material from the pulp and reserve it. You
need 1 cup of "exhausted" tamarind pulp for this
recipe. Pound the shrimp in a mortar and pestle. Dry
fry the chilis until aromatic, then crush. Place the
shallots and garlic, unskinned, under the grill or
broiler, and toast until aromatic and the skins begin
to discolor, then peel and chop. After preparation you
should have the quantities listed. Fry the shrimp
paste in a very small amount of oil until aromatic.
Combine the ingredients and grind to a smooth paste in
a mortar and pestle (or food processor), then fold in
the tamarind paste. Serving & Storage Accompanies fish
dishes or vegetable crudits. Will keep 2-3 weeks in a
refrigerator.
-----