-=> Dale Shipp wrote to Dave Drum <=-

 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

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

One can say the same for hot & sour soups. I consider Muoi Kuntilamont's
recipes as contributed to the Chileheads Mailing List as the definitive
formulae ..... 

(two recipes follow)

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tom Yum Moo *
 Categories: Oriental, Soups, Pork, Herbs, Chilies
      Yield: 6 servings

      2 lb Pork; in convenient spoon
           - sized pieces 
      2    Stalks lemon grass; bruised 
      2    "Kaffir" lime leaves; use
           - lime zest if you can't get
           - it
      2    Coriander [cilantro] plants;
           - chopped. 
     15    Prik ki nu(birdseye chilies)
           - thin sliced
      2    (to 5) dried red chilies 
           Juice of 3 or 4 limes 
      3 tb Sliced bamboo or coconut
           - shoots
      3 tb Fish sauce 
      2 tb Chilies in oil; nam prik pao
           - bottled-or use recipe that
           - follows 

  The fresh chilies should be bruised in a mortar and
  pestle. The dried chilies should be heated first, then
  crumbled into the fresh chilies. Beat the lemon grass with
  the grinder of the mortar and pestle (it's called a 'sa'
  in Thai, I'm never sure whether it is the mortar or the
  pestle in English...) or the back of a cleaver. 

  Heat about 3 cups of water to boiling point, add all the
  ingredients, and stir constantly until cooked (it doesn't
  take long for mushrooms, longer for chicken or shrimp, and
  longest for beef). 

  VARIATIONS: use three cups of thin coconut milk instead of
  water, the result is tom kha, rather than tom yum.

  * Tom Yum can be made with a number of ingredients. The
  version given here is for a simple tom yum moo (pork
  soup), but it can also be tom yum kai (chicken), tom yum
  het (mushroom), tom yum neua (beef), or tom yum khoong
  (shrimp), by simply substituting the pork for another
  flavour ingredient. You can also mix and match to suit
  yourself...

  Recipe by: Muoi Khuntilanont (a professional chef)

  From: Colonel Ian Khuntilanont-Philpott

  RECIPE FROM: http://www.chetbacon..com

  Uncle Dirty Dave's Kitchen

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Nam Prik Pao (Colonel)
 Categories: Oriental, Sauces, Chilies, Herbs, Seafood
      Yield: 1 cup

      4 tb Oil 
      3 tb Chopped garlic 
      3 tb Chopped shallots 
      3 tb Coarse chopped dried red
           - chilies 
      1 tb Fermented shrimp paste 
      1 tb Fish sauce 
      2 ts Sugar 

  HEAT THE OIL: add the garlic and shallots and fry briefly,
  remove from the oil and set aside. Add the chilies and fry
  until they start to change colour, then remove them and
  set them aside. 

  In a mortar and pestle pound the shrimp paste, add the
  chilies, garlic and shallots, blending each in before
  adding the next. Then over low heat return all the
  ingredients to the oil, and fold into a uniform paste. 

  The resulting thick, slightly oily red/black sauce will
  keep almost indefinitely. If you wish you can add more
  fish sauce and/or sugar to get the flavour you want. 

  Recipe by: Muoi Khuntilanont (a professional chef)

  From: Colonel Ian Khuntilanont-Philpott

  RECIPE FROM: http://www.chetbacon..com

  Uncle Dirty Dave's Archives

MMMMM

... Light Year: regular year with less calories.
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