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Recipe from: Colonel Ian F. Khuntilanont-Philpott
This sauce will keep indefinitely.
½ cup water
½ cup fish sauce
3 cups rice vinegar
3 tablespoons [palm] sugar
6 cups prik ki nu daeng (red birds eye chilis), sliced
6 tablespoons garlic, minced
6 tablespoons ginger, grated
6 tablespoons phak chi (coriander/cilantro, including roots),
Heat the water, fish sauce and vinegar, and dissolve the sugar. Allow to cool, and then add all the ingredients to a food processor and process to a smooth paste. If you prefer a thinner consistency you can increase the amounts of water, fish sauce and vinegar.