Large dried chilies, dried hot chilies, galangal, lemongrass, kaffir lime rind,
pepper, coriander roots, shallots, garlic, high quality shrimp paste, fish sauce,
palm sugar, and salt.
Finely pound all the ingredients then add a pinch of salt and some dried shrimps or dried fish for those who do not like shrimps. Then fry the prepared chili paste until well cooked, add some sugar and fish sauce. The taste must be strong because it will be served by mixing with rice. Blend it until it tastes 3 flavors, including sour, which need to add some chopped ripe tamarind. This exquisite stir fried chili paste can be kept in container for consuming in for several days, just needed to be slightly reheated before serve.
Served with the egg yoke of salted egg. Dried serpent fish, gourami, or omelet with pickled garlic.
(Mom Luang Nuang Nilruttana. 2537 B.E: 186,201)
Translator : Aketawan
16 Apr 2003