Naam Phrik Pao
roasted chili paste with tamarind
Ingredients:
14 dried lomboks
11 red shallots
8 cloves garlic
2 tbsp trasi (shrimp paste)
4 tbsp palmsugar
5 tbsp fish sauce
3 tbsp asam (thick tamrind water)
water
Preparation/method:
Soek the lomboks first in water for 10 minutes. Drain and dry. Roast the lomboks, the shallots and the garlic dry in a skillet until brown. Pound or grind the lomboks, the shallots, the garlic, the trasi and the palmsugar fine into a paste. Mix in the asam and the fish sauce and serve.
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