-=> On 02-04-16  07:41,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Monthly Stats, Jan 2 <=-

 DS>       Title: Nam Prik Pow (Black Chili Paste)

 DD> That's substantially different from the recipe I have for the same
 DD> condiment. 
 DD> Title: Nam Prik Pow (Chilies In Oil)
 DD> Categories: Chilies, Condiments, Vegetables, Sauces

Sounds like nam prik pow is the Thai equivalent of the Indian spice mix
called garam masala?  Or some versions of chili powder?



MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crispy Noodles
 Categories: Thai, Pasta, Main dish
      Yield: 4 servings
 
      6 oz Rice vermicelli
      6    Dried Chinese black mushroom
      4 oz Lean pork
      4 oz Chicken breast
           Vegetable oil for deep fry
      2    Eggs
      4    Garlic clove, finely chopped
      3    Shallots, thinly sliced
      1    Red chile, fresh,
           - seeded and sliced
      1    Green chile, fresh,
           - seeded and sliced
      6 tb Lime juice
      1 tb Fish sauce
      1 tb Crushed palm sugar
  1 1/2 oz Peeled cooked shrimp
      4 oz Bean sprouts
      3    Green onions, thickly sliced
 
  Soak vermicelli in water 20 minutes, then drain and set aside.  Soak
  mushrooms in water 20 minutes, drain, chop and set aside.  Cut pork
  and chicken into cubes or 1 inch strips.  Set aside.
  
  For garnish, heat 2 teaspoons vegetable oil in a wok.  In a small
  bowl, beat eggs with 2 tablespoons water, then drip small amounts in
  batches in tear shapes onto wok.  Cook 1 1/2 to 2 minutes until set.
  Remove using a thin spatula.  Set aside.
  
  Add enough oil to wok for deep frying.  Heat to 375F (190C).  Add
  noodles in batches and fry until puffed, light golden brown and
  crisp.  Transfer to paper towels.  Set aside.
  
  Pour off oil leaving 3 tablespoons.  Add garlic and shallots and cook,
  stirring occasionally, until lightly browned.  Add pork, stir fry 1
  minute, then stir in chicken and stir fry 2 minutes.  Stir in chiles,
  mushrooms, lime juice, fish sauce and sugar.
  
  Boil until liquid becomes slightly syrupy.  Add shrimp, bean sprouts
  and noodles, tossing to coat with sauce without breaking up noodles.
  To serve garnish with green onions and egg tear shapes.
  
  Source: "The Book of Thai Cooking", Hilarire Walden, HPBooks.
  
  Typed by Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:33:40, 05 Feb 2016
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