*  Exported from  MasterCook  *
 
                       Roasted Nam Prik (Thai Spice)
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cloves        garlic, unpeeled
    5                    shallots, unpeeled
    5                    fresh red chilies a small piece of trassi
    1      tbsp          soft brown sugar
    5      ml            (1 tsp) tamarind concentrate
    2      tbsp          peanuts
 
 Put the unpeeled garlic and shallots over a barbecue or in a heavy  cast-iron 
 frying pan and grill or dry fry until the skins are dark  brown and the 
 insides soft. Dry fry the chilies and the trassi  wrapped in foil, until the 
 trassi darkens and the chilies soften. Peel  the garlic and shallots, chop the 
 chilies, removing the seeds, and  pound or process everything to a paste. 
 Store for about a week in a  jar in the refrigerator. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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