Recipe Archives->Asian Sea->Nam Phet
| <-Mussamun Curry 02- | Nam Phet | -Nam Prik Pow-> |
[THAI] Nam Phet (Hot Sauce) 7 parts prik ki nu daeng (red birdseye chilies) 2 parts khing (ginger) 1 part kratiem (garlic) 4 parts nam makham piag (tamarind juice) 4 parts nam manao (lime juice) 2 parts nam pla (fish sauce) Process to a sauce consistency in a food processor or liquidizer/blender. Keeps 3-4 weeks in a refrigerator.
Printable version: nam-phet.txt.
| <-Mussamun Curry 02- | Search | -Nam Prik Pow-> |
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