Thai Cuisine- A Thai Bath For The Shrimp

By Jonathan T. Teng
Thai cuisine is a classic mix of sweet, sour, salty and spicy. The Nam Prik is one such example from the Thai plate. The simplicity in the making of Nam prik makes it a favorite Thai dish. So much so that it is used as a dipping sauce with fried spring rolls, grilled vegetables and many more. Nam Prik can be prepared in lightening speed.

Grilled shrimp or vegetables with Nam prik is a must try combination. Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik. Nam pla has fast gained popularity amongst Westerners, but it will surely gain more popularity in days to come.

Adding finely minced ginger, garlic or even lemon grass to this would not do any harm to the taste. Nam prik can also be used to baste the shrimp or vegetables during grilling, that's why I do recommend you make Nam prik in extra quantities.

Any shrimp dish will be incomplete if I don't mention peeling and de-veining of the shrimps.

Generally, the cook does the peeling of the shrimp. The plus point about peeling is that it is very convenient for the guests. On the other side, the fact that shrimp tastes better when cooked in the shell. Confusing enough, you may decide how you want to cook the shrimps...

De-veining has never been my concern. I have seen some people objecting to de-veining of shrimps but really the cases have been very few. The vein in itself is tasty and I love that! Some southern shrimp eaters will totally agree with me on this and they believe it actually adds more flavor to it.

Shrimp with a touch of Nam prik, is called the Thai Bath...

-- Grilled Shrimp With Nam Prik --

~ 1 tablespoon sugar

~ 1 teaspoon minced chili, or to taste

~ 1-1/2 to 2 pounds large shrimp

~ 3 tablespoons lime juice, or to taste

~ 3 tablespoons Nam Pla (Thai fish sauce)

~ Salt

Start a charcoal or gas grill. Heat should be medium-hot and the rack no more than 4 inches from the heat source. You can also use a broiler if you prefer.

If you like, peel and devein shrimp.

Combine sugar, chili, lime juice and nam pla. Taste, and adjust seasoning.

Lightly salt shrimp, then grill them about 2 minutes to a side. Divide nam prik among 4 bowls, and serve as a dip for shrimp.

Jonathan writes for a famous online cooking newsletter Quick Easy Recipes Secrets. If you need delicious recipes and up to date cooking tips just visit: http://www.Easy-Recipes-Secrets.com

Article Source: http://EzineArticles.com/?expert=Jonathan_T._Teng

Tags: history thai food, namprik, Thai Food, thai food menu, Thai Recipes, Tip, Trevel in Thailand

NAMPRIK KAPI( chili shrimp paste sauce ,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com ,today we will lead you visits with Thai kind chili sauce menu for example NAMPRIK KAPI( chili shrimp paste sauce ,Thai food )
The ingredients
The shrimp paste burns enough [ when ] fragrant 2 tablespoon
The garlic has peeled then slice rough 1 tablespoon dried powdery shrimp 1/2 tablespoon
The sugar 3 tablespoon
The guinea-pepper plucks the stalk washes clean 1 teaspoon lime juice 3 tablespoon
eggplant is or a little fragile lane eggplant is ( someone don't like , must not add
The way does
1. pound the shrimp paste and the garlic are circumspect [ powdery ] add the dried shrimp pound altogether add the guinea-pepper eggplant is or fragile dented enough [ when ] eggplant is compatible flavor with the lemon fish sauce , sugar , taste follow like
2. eat with the roselle scalds burn or roast all right satirizing vegetables likes to use the mackerel steams to fry the snake-head fish fries or catfish roast all right
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NAM PRIK MA KHAM( chili tamarind sauce,Thai food)

by pipat

Hi! ,the entourage is thai-food-online.blogspot.com today you will have come to meet with Thai kind chili sauce menu for example NAM PRIK MA KHAM( chili tamarind sauce,Thai food)

The ingredients

fresh tamarind                          1               teaspoon

the crackling fries new             2              tablespoon      

dried powdery shrimp             2              tablespoon          

fresh guinea-pepper                 1                   tablespoon

the garli                                      1                   tablespoon        

vegetable oil                              2                   tablespoon  

bucket fish sauce good sugar properly

The way cooks

pound the garlic with enough [ when ] crushed tamarind has must not is circumspect [ powdery ] very then add shrimp paste guinea-pepper dried shrimp crackling pounds blend

flavor with bucket sugar the fish sauce is good fetch add a cup

stand the frying pan adds a little oil uses middle fire enough [ when ] oil is angry  add pound down cook onion enough [ when dry ] loose fetch add a cup

eat things to eat with pretty hot rice or eat with the green vegetables such as cucumber cucumber vegetables all top kind all eggplant

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NAM PRIK JAVA BONG(chili sauce is JAVA BONG,Thai food)

by pipat                                                                                                                                                               Hi! , person stick  follow thai-food-online.blogspot.com  today you will have met with kind chili sauce menu is NAM PRIK JAVA BONG(chili sauce is JAVA BONG,Thai food)

The ingredients

the dried fish is ( use the fish )                     1/2                        cup                                                           onion                                                                1/4                        cup                                                       the garlic is                                                      1/4                       cup                                                           the galingale about                                         4-5                                                                                         the tamarind wets                                          1/4                       cup                                                             the pickled fish                                                1/4                       cup                                                      dry guinea-pepper ( roast powdery already be circumspect [ powdery ] )                                           The way does                                                                                                                                                       the dried fish grills sheep meat powdery fire are circumspect [ powdery ] the head onion  galingale garlic burns the tamarind wets seed sheep goes out to chop enough [ when ] carelessly the pickled fish uses but the meat chops is circumspect [ powdery ] lead onion  galingale garlic which burn to add a mortar has pounded altogether is circumspect [ powdery ] then add the tamarind wets pickled dried fish guinea-pepper powdery fish pounds all until altogether blend to Amen! taste see have salty sour spicy for  take mix rice or eat things to eat with sticky rice steams green pig vegetables fries the fish fries all right

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NAM PRIK NAM PLA(chili fish sauce sauce,Thai food)

by pipat

Hi!  the entourage is thai-food-online.blogspot.com  today you will have known Thai species chili sauce food again bely NAM PRIK NAM PLA(chili fish sauce sauce,Thai food)

The ingredients                                                                                                                                               The guinea-pepper roasts powdery                3               teaspoon                                                           dried powdery shrimp                                       3               tablespoon                                                       fish good sauce                                                    4               tablespoon                                                       bucket sugar                                                        1               teaspoon                                                           red onion the lane                                               2               tablespoon

The way cooks                                                                                                                                                                lead the guinea-pepper roasts the dried shrimp is powdery add a mortar pound be circumspect [ powdery ] blend flavor with fish good sauce bucket sugar mix blend add onion  slice down go to taste follow want  eat with the green vegetables or  the vegetables scalds such as Acacia mango top , lead tree cucumber top etc. or eat things to eat with pretty hot rice all right

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NAM PRIK PLA TO(chili mackerel sauce,Thai food )

by pipat
Hi! the entourage is thai-food-online.blogspot.com ,today we will lead you goes to know with Thai local popular food is NAM PRIK PLA TO(chili mackerel sauce,Thai food )
The ingredients
1.the mackerel 2
2.shallot 100 grams
3.garlic    60    head
4.goat pepper green   100    grams
5. lime juice                  5-6    grams
6. fish sauce 3-4                     tablespoons
7. sugar bucket              2      the tablespoon
The way does
1.lead fresh mackerel , wash cleanly , gouge the entrails goes out , roast the fire gives until cooked kiss done to a turn , from that time lead the mackerel comes to meat sheep goes out to stop
2.lead shallot , garlic , and the goat pepper , burn kiss , when , done to a turn lead down stop , goat pepper part gives shell sheep goes out
3.lead shallot , garlic , and the goat pepper which reserve to pound is circumspect [ powdery ] , from that time add mackerel meat down go to pound concede blend
4.when , blend already , flavor with lime juice , fish sauce , sugar , taste as you like it , be be finished
5.very fully the green vegetables or will the vegetables boils all right follow but , be extremely fond of something
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JEL BONG( JEL BONG , Thai food )

by pipat 
Hi! the entourage is thai-food-online.blogspot.com , today we will lead you visits with lay Thai northeast food again as is popular at most is JEL BONG( JEL BONG , Thai food )
The ingredients
                        (1)dry guinea-pepper scratches
                        (2)galangal3 bright spectacles is
                        (3)the 1 head lemongrass is (slice fiber )
                        (4)2 head garlics are ( petal sheep )
                        (5)onion1/2 , scratch ( peel go out )
                        (6)kaffir lime leaf5 ( slice fiber )
                        (7)2 shrimp vegetarian food [ J letter ] tablespoon pastes
                        (8)2 salted soya tablespoon beanses are
The way does
1. roast dry guinea-pepper with young poor chili fire has kissed then pound is circumspect [ powdery ] pound to follow with 2+3+4+5+6 number ingredientses s are circumspect [ powdery ] already homogeneously add 7+8+9 numbers s pound altogether are are finished taste spicy salty sour mellow nation keeps can keep many day , fluently the chili can put in both of the green vegetables and the vegetables steam to eat things to eat with sticky hot ricefollow Thai other menu done to a turn thai-food-online.blogspot.com

NAM-PRIK LONG RUEA (chili sauce embarks,Thai food )

by pipat
Hi! , meet with us thai-food-online.blogspot.com , again after , change New Year's Day of worldwide Chinese today us will advise cooking Thai trick where likes and seek can have difficult is NAM PRIK LONG RUEA (chili sauce embarks,Thai food )
The ingredients
the garlic peels 20 a gram
3 shrimp tablespoon pastes are
be sore slice 5 somes
2 lime tablespoon juices are
Guinea pepper or yellow chili slices 1-2 bright the tablespoon
the dried shrimp well pound to is circumspect [ powdery ] 1/2 a cup
4-5 kerosine can tablespoon sugars
oil for cook 1 the tablespoon
1/2 sweet cup pig is
1 egg is
catfish , a mattress round 1/2 a cup
The way does
1.pound the garlic , shrimp paste , be circumspect [ powdery ] , pound be circumspect [ powdery ] , add be sore , pound blend , add dented enough [ when ] broken chili , add the sugar
2.add oil in the frying pan , put on the stove , add chili sauce down cook , add the dried shrimp and sweet pig , cook blend , taste have 3 the taste
3.arrangement , bail out the chili adds a deep dish , mold very small egg scatters over , satirize with sweet pig , and catfish , rise , eat with raw vegetables , such as the cucumber , cabbage , cowpea is olive , all eggplant is
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NAM PRIK KRA CHAI KUB MOO SUB( chili sauce is fingerroot , with minced pork , Thai food )

by pipat 
meet again with thai-food-online.blogspot.com , today we will come to meet with species chili sauce menu again bely NAM PRIK KRA CHAI KUB MOO SUB( chili sauce is fingerroot , with minced pork , Thai food )
The compound
5 yellow chilis are
3 young galingales are
the lemongrass slices 4 tablespoon fibers
parsley root slices to are circumspect [ powdery ] 1 the tablespoon
6 head shallots are
2 shrimp tablespoon pastes are
fingerroot , the lane slices 4 tablespoon somes
the pork chops to are circumspect [ powdery ] 1/2 a cup
1-1/2 coconut cup cream is
fish sugar bucket water tamarind sauce wets
The way does
1. pound chili sauce then until is circumspect [ powdery ]
2. 1/2 coconut cream cup spoon simmers enough [ when condensed ] add that pound down cook enough [ when ] kiss to lead the pork down cooks together , add coconut moderately cream has condensed character , The liquid , flavor sweet , sour lead , enough [ when ] be angry put something down
vegetables preparation
the vegetables which should eat with chili sauce fingerroot , with minced pork for example , edible inflorescence of a banana plant is olive , The young , parsley , leek , cowpea , section beans , the eggplant is fragile , cucumber , the Ipomoea is
The side dishes
the snake-head fish burns , or , the shrimp burns
utensils arrangement
choose the utensils that is blue patterns very group simmers in a cup lays on tray with big pedestal , very the vegetables appeareds the tray with pedestal separates to are a kind , carve or , bind the bouquet follows the suitability
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NAM PRIK KHING DONG KUB KUNG KEM( blessing ginger pickling water with salty shrimp , Thai food )

by pipat
Hello! ( yes sir ) , the entourage is thai-food-online.blogspot.com , today we will come to do chili sauce eats again the some that is NAM PRIK KHING DONG KUB KUNG KEM( blessing ginger pickling water with salty shrimp , Thai food )
The compound
15 guinea-peppers are
5 petal garlics are
2 shrimp tablespoon pastes are
3 tablespoon fishsauce are
3 lime tablespoon juices are
2 bucket tablespoon sugars
The way does
 pound chili sauce blend to have salty lead
vegetables preparation
the vegetables which should eat with chili ginger pickling sauce for example , cucumber , the eggplant is fragile , the lettuce is white , Sato vegetable , cashew nut top
The side dishes
pickling ginger chooses young ginger peels to slice bright pickling balcony with orange salt cane sugar juice about 2 hour
salty shrimp chooses nun shrimp haha! whitely and fresh have washed cleanly then arrange to appeared a pot sprinkle salt add the water put on the stove to close the lid about 5 minute fetch to go up enough [ when cold ] peel split 2 the section wipe , black back shrimp heel goes out
utensils arrangement
choose the utensils composes chili medium-size glass lays on cradle big very side dishes dish and split to appeared one-sided the cucumber peel to split are lengthwise fragile eggplant divide to are four enough [ when ] beautiful lettuce white bolt catch to coil are the word , Sato sheep vegetable and insert the wood , cashew nut top binds to are the bouquet
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NAM PRIK POO( chili meat crab sauce ,Thaifood )

by pipat
Hello! , the entourage is thai-food-online.blogspot.com , today we will take you visits with a menu that likes again a kind is NAM PRIK POO( chili meat crab sauce ,Thaifood )
The compound
crab meat boils 1 cooked a cup
10 fresh guinea-peppers are
5 yellow chilis are
20 petal garlics are
3 tablespoon fishsauce are
3 bucket tablespoon sugars
3 lime tablespoon juices are
part white leek slices to are circumspect [ powdery ]
The way does
1. pound the chili and the garlic are circumspect [ powdery ] flavor sour , The salty , The sweet , already mix prevent crab meat is circumspect [ powdery ]
2. fetch add the utensils sprinkles with the leek slices to vacate A grind
vegetables preparation
the vegetables which should eat with NAM PRIK POO , for example , stems of the water lily , olive top , cucumber , the eggplant is fragile , a cavilla fruit boils , Mon roselle boils
The side dishes
minced pork molds a piece fries
The arrangement adds the utensils
choose the utensils that compose a cup adds chili sauce lays on side dishes dish and a dish for very the vegetables separate separately the stems of the water lily copy the fiber cut long 3-4 inch olive top catch to bind are the bouquet , the cucumber erodes a rut splits lengthwise eggplant fragile child divides to are 4-6 the part don'ts torn separate , a cavilla fruit and Mon very roselle keep altogether decorate with yellow chili , the guinea-pepper is
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NAM PRIK BAI MA KAM OON( chili tamarind young sauce is , Thai food )

by pipat
meet again withthai-food-online.blogspot.com , for today we will come to meet with Thai menu again bely NAM PRIK BAI MA KAM OON(chili tamarind young sauce is,Thai food )
The compound
20 guinea-peppers are dry , fry give the frame
the garlic slices the some lengthwise 15 the petal fries yellowly
The shallot slices thin , 10 the head fries yellowly
narrow 1/2 dented enough [ when ] broken cup pig
1/2 young cup tamarind
2 fishgood tablespoon sauce are
2 bucket tablespoon sugars
a little lime juice is
6 reddish yellows are
The way does
1. pound chili enough [ when ] crushed sauce flavors mellowly
2. boil an egg gives hard cooked , peel the bolt is vegetables preparation
The vegetables which should eat with chili tamarind young sauce , for example , cucumber , the eggplant is fragile , cabbage , section beans , stems of the water lily , the water mimosa is
The side dishes
boiled egg , the Ompok bimaculatus fries
utensils arrangement
choose blue patterns picture leaf dish , lay chili glass keeps one side of a dish , very the side dishes , and the vegetables keeps to are a category , cucumber bolt is a leaf , fragile eggplant will is a quarter , cut the cabbage decorates to are tiny , cut section beans is , the stems of the water lily copies the fiber , cut be , the water mimosa has chosen to cut then bind is the handful
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NAM PRIK PLA KROUB( chili dried fish sauce , Thai food )

by pipat
Hello! yes sir , the entourage is thai-food-online.blogspot.com , for today we will come to meet with kind chili sauce menu again bely NAM PRIK PLA KROUB( chili dried fish sauce , Thai food )
The compound
the Ompok bimaculatus roasts sheep frame but , the 1 cup meat is
the shallot burns 10 the head
petal big garlic burns 10 the petal
dry big sheep chili roasts the fire gives 10 frames
push 2 tablespoon lanes
3 fishgood tablespoon sauce are
3 bucket tablespoon sugars
3 lime juices are tablespoon
boiled cooked moderately water is
The way does
1. pound kiss , garlic , dry chili are circumspect [ powdery ]
2. mix fish good sauce , bucket sugar , lime juice and boiled cooked water blend
3. mix sauce pounds the Ompok bimaculatus , enough [ when ] blend
vegetables preparation
the vegetables which eat with chili dried fish sauce for example , , parsley , the lettuce is white , section beans , curcuma is white , cucumber , the eggplant is fragile , mango top
The side dishes
the pork fries or , the chicken fries
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NAM PRIK KUNG FOID( chili shrimp fiber sauce , Thai food )

Hello! yes sir , the entourage is thai-food-online.blogspot.com , today we will come to meet with Thai menu person who is like [ model ] , one be NAM PRIK KUNG FOID( chili shrimp fiber sauce , Thai food )
The compound
fiber shrimp beheads to wash cleanly roast 1/2 cookedly a cup
20 dry tiny chilis are
10 petal garlics are
4 cooked olives slice and abrade only for child meat
3 tablespoon fishsauce are
3 lime tablespoon juices are
especial part white leek slices 2 tablespoon fibers
The way does
1. pound dry chili , the garlic are circumspect [ powdery ]
2. mix at pound with olive meat flavors with the fish sauce , lime juice , add fiber shrimp has already a person blend , fetch add support win sprinkle with the leek
vegetables preparation
praise press the eggplant , catch bind the bouquet
cucumber , the bolt is
bolt eggplant is the word
curcuma white carve to is the rhizome
a cavilla fruit scalds cookedly split a half
cowpea , cut very in the cucumber which pretend the collar
The side dishes
snake-head sunlight one crisp fish slices to are soft is don't torn separate
the arrangement down the utensils
choose the utensils for add put in , the side dishes and the vegetables put in , separate vacately compose , cup puts in , cradle dish adds snake-head crisp fish , a basket adds the vegetables by support with the banana leaf , very the vegetables is a kind alternates beautifully , fully eat
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NAM PRIK PAH( chili forest sauce , Thai food )

by pipat
Hello! ( yes sir ) , the entourage is thai-food-online.blogspot.com , today we will come to meet with kind chili sauce menu is NAM PRIK PAH( chili forest sauce , Thai food )
The compound
10 goat fresh peppers burn
the shallot burns 10 the head
the garlic burns 5 the head
the shrimp paste burns 2 the tablespoon
2 tablespoon fishsauce are
3 lime tablespoon juices are
the snake-head fish burns only for the meat
The way does
1. pound the chili , kiss , garlic , shrimp paste , carelessly flavor with the fish sauce , lime juice is
2. lead chili sauce mixes with that pound blend
vegetables preparation
the vegetables will which should eat waterproof forest chili for example , , lead tree vegetables , the pumpkin boils , fragile eggplant is
the side dishes
boiled hard egg is
utensils preparation
choose the utensils is tiny basket for lay chili glass , and lay on size moderate basket , support with the banana leaf , very the vegetables keeps to are a kind , peel a boiled egg splits to are a quarter lays to put in follow the vegetables puts in , decorate with goat fresh bolt pepper is
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NAM PRIK KAI( chili chicken sauce , Thai food )

by pipat
Hello! ( yes sir ) , the entourage is thai-food-online.blogspot.com , for today we will come to meet with species chili sauce menu again bely NAM PRIK KAI( chili chicken sauce , Thai food )
The compound
the chicken roasts cooked slice 1 rough a cup
10 dry big sheep chilis are
the skin crowds into 1/2 the teaspoon
the galingale slices 1 teaspoon fiber
parsley root slices 1 teaspoon fiber
lemongrass , slice 1 tablespoon fiber
7 head shallots are
7 petal garlics are
the shrimp paste burns 1 the tablespoon
3 tablespoon fishsauce are
3 kerosine can tablespoon sugars
tamarind water wets 3 the tablespoon
1/2 vegetable cup oil is
The way does
1.pound chili sauce are circumspect [ powdery ] add the chicken pounds enough blend
2.cook at pound with vegetable oil kiss and float up during boiling to flavor with the fish sauce , kerosine can sugar , tamarind water wets
vegetables stalk vegetables preparation Yes , an uncle peels to scald enough the cabbage boils cooked pickling garlic pickling leek
The side dishes
an egg boils cooked peel and split to is a quarter
very utensils way is
fetch put in clear a cup lays on a dish selects the vegetables lays to are a kind and arrange cooked egg keep one ( part ) in vegetables dish , the cabbage splits to are leek pickling quarter coils next pickling sheep garlic is part petal Yes , an uncle cuts lengthily fully eat
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NAMPRIK PLATUKEM( chili mackerel salty sauce ,Thai food )

by pipat
Hello! yes sir , the audience today us the staff thai-food-online.blogspot.com , will take you visit with species chili sauce food again bely NAMPRIK PLATUKEM( chili mackerel salty sauce ,Thai food )
The ingredients
2 salty sheep mackerels only for meat
15 guinea-peppers slice to are circumspect [ powdery ]
5 lane head shallots
2 teaspoon fishsauce are
1 lime juice is
The way cooks
lead mackerel salty meat has grilled the fire already brings flat is circumspect [ powdery ] , add the fish sauce , lane shallot adds the guinea-pepper mixes blend good , taste follow want , eat with cook fresh or , the vegetables steams such as fragile eggplant , water mimosa , the eggplant is long , the lettuce is white , lead tree top , cucumber , curcuma is white , the ginger is young , stems of the water stem borer lily is
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NAMPRIK NOM( chili young man formula original sauce ,Thai food )

by pipat
Hello! yes sir , the audience today thai-food-online.blogspot.com , will induce meet with way North of Thailand food for example , NAMPRIK NOM( chili young man formula original sauce ,Thai food )
The components
20 goat peppers grill to rip are heel
1 powdery teaspoon salt is
cane sugar
The way cooks
lead the goat pepper which rip to add a mortar , pound soft poor the chili is soft and liquid , sprinkle powdery salt mixes blend , add a little cane sugar mixes blend again , taste follow want , eat things to eat with sticky rice or , or not is salty meat roasts ? likes to eat the meat will eat with the green vegetables , the vegetables scalds , or , hot dry-cookedrice or
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NAMPRIK KUNGSOD( chili shrimp fresh sauce, Thai food )

by pipat
Hello! yes sir , the audience today thai-food-online.blogspot.com , will mind you visit with species chili sauce menu for example NAM PRIK KUNG SOD( chili shrimp fresh sauce, Thai food )
The ingredients
fresh shrimp chops 1/2 already a cup
the shrimp paste wraps the banana leaf burns 1 the tablespoon
sheep shell garlic 1 already the head
10 eggplants are
15 garden guinea-peppers
1 lime juice is
the fish sauce is
The way does
lead garden guinea-pepper , garlic , the shrimp paste comes to pound blend good , add eggplant pounds enough [ when ] dented broken , add shrimp fresh meat chops down go to mix blend , slash add a cup , already flavor with fish sauce lemon , taste follow want , if , want spicy , add the paprika down can go to , eat things to eat with hot rice and the green vegetables ( , soak hard ) , such as the cucumber , cowpea , section beans
may not difficult please ( yes sir ) for Thai kind this food

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NAM PRIK KATON(chili santol sauce , Thai food )

by pipat
Hello! yes sir , the audience meets again with thai-food-online.blogspot.com , today we come to meet with Thai food where eats to never is bored with bely again NAM PRIK KATON(chili santol sauce , Thai food )
The compound
santol meat slices dice square , soak salt (1 , big child is )1 , a cup is
10 petal garlics are
2 dried tablespoon shrimps are
the shrimp paste roasts 2 tablespoon fires
5-10 guinea-peppers are
the 1/4 minced cup pork is
2 vegetable tablespoon oils are
1/2 bucket tablespoon sugar
lemon , fish sauce , for flavor
The way does
1. penetrate the dried shrimp gives the meat rises , add the garlic , shrimp paste , penetrate blend crushed until , add the guinea-pepper penetrates very spicy a little follow to like
2. lead santol meat goes up to are drained of water , divide add in a mortar , about 3 a cup penetrates crushedly
3. stand the frying pan adds oil hotly , cook chili sauce which penetrate to keep kiss ( don't use enthusiastic because , the shrimp paste will burnt ) , add bucket sugar , cook poor the sugar dissolves , add the pork down cook cookedly , taste , if , not sour santol can add the lemon a little , taste go out 3 the taste , if , shrimp not salty paste can add the fish sauce a little , add santol remainder meat down cook , scatter over with the guinea-pepper puts something down from a stove , eat with the green vegetables , hot dry-cookedrice accompanies with with the gourami or , sunlight one fish fries
TIP
chili santol formula this sauce will don't add a pig all right , but , must decrease the shrimp paste is left 1-1/2 the tablespoon , enhance the dried shrimp is 3 the tablespoon and enhance santol meat are 1-1/4 a cup
see that , or not yet is chili sauce has cooked done to a turn ? see a color of the shrimp paste , gray from young be dark gray , and the shrimp paste coats the santol throughout is regarded as can use , but , should be on the alert don't use enthusiastic will make shrimp bitter not delicious paste
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