Dried large red chilies, dried hot chilies, shallots, garlic, crispy fish, dried
shrimps, ripe tamarind, palm sugar, salt, and shrimp paste.
Finely pound roasted big red chilies
and dried hot chilies, set aside. Roast or slightly burn shallots and garlic
and pound them together, then set aside. Finely pound the roasted crispy fish,
set aside. Finely pound dried shrimps, set aside.
Then put every pounded ingredient into a big bowl together with a lot of shrimp
paste. Stir until well blended. Add some finely chopped ripe tamarind, salt,
and palm sugar.
Stir until the mixture is well blended and taste sour, salty, and sweet.
This crispy fish chili can be a substitute of sweet fried chili paste.
It can be smeared onto a crispy fried rice or bread, also be added in a curry
dishes or spicy salads. It can be mixed with rice, eaten with boiled egg, omelet,
fried salted meat or dried serpent head fish.
Dried salted pork can also be a side dish for this recipe.
(Mom Luang Nuang Nilruttana. 2537 B.E: 132,146)
Translator : Aketawan
14 Oct 2002