Nam Prik Ma Kham Sod Pak (Tamarind Chili dip with Salads)

Ingredients
Young fresh tamarind, pork, dried shrimps, shrimp paste, garlic, yellow chili, and hot chili. Crispy fish may be used instead for shrimps-allergic persons. Others ingredients are salt, fish sauce, palm sugar, pork cooking oil, salted crab, or horse shoe crab.
Preparation
Clean the tamarind then finely pound it with a pinch of salt. Ground the dried shrimps, finely chopped the pork. Pound garlic with shrimp paste, hot chilies, yellows chilies, and pounded tamarind. Mixed with coarsely pounded dried shrimps, then blend it with the sour, salty, and sweet flavors. If salted crab is to be added, no need to fry the pounded paste. Just mix the torn crab and it is ready for serve. Or you may wish to mix it with minced pork and fry them together until well done, which is fragrant. If the horse shoe crab is preferred, just mix the chopped one now. Do not fry it because it would lose its good smell.

Side dishes
Fried mackerel, finely torn salted meat fried until crisp with some sugar added. Egg and pork belly cooked in sweet Soya bean sauce (Pa Lo). Chinese radish boiled in coconut milk with a pinch of sugar added, and simmered until dried. Fried crisped pork fat with some sugar added. Crisped fried coral tree leaves. These are all of the full version of side dishes for Nam Prik ma Kham Sod.

Side dish salads
Water lily's stem, egg plant, cucumber, white turmeric, and other salads with green leaves.

( Mom Luang Nuang Nillaruttana; 1994; 136,151)