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Nam Jim Kiga
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    Nam Jim Kiga

    This is a common and tasty dip for barbeque style foods.

  • 6 tablespoons prik ki nu (green birdshit chili), sliced thinly
  • 6 tablespoons prik ki nu daeng (red birdshit chili), sliced thinly
  • 4 tablespoons hom daeng (shallots), sliced thinly
  • 3 tablespoons phak chi (coriander plant including root), chopped
  • 2 tablespoons kratiem (garlic), sliced thinly
  • 1 tablespoon nam manao (lime juice)
  • 1 tablespoon nam pla (fish sauce)
  • Sautée the chilis, shallots and garlic in a little hot oil.
    After cooling purée the mixture in a food processor of mortar and pestle.
    If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator.

    From: http://www.bangkok.com/larry/index.html
    Posted By: Randy, rock4u@rocketmail.com
    Post Date: Sun, 10 May 1998

    *BACK TO THAI*







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