Title: Nam Jim Seua Long Hai (Tiger's Tears Sauce)
Keywords: Sauces, Fish, Thai, Colonel
            NAM JIM SEUA LONG HAI (TIGER'S TEARS SAUCE)
            ===========================================
  This sauce has several regional variations, and this recipe is for
  the local (Korat) variant.
  The two most important variations are: (a) it can be made with a
  mixture of fresh chopped chilies and powdered chilies, and (b) it
  can be made with lime juice instead of tamarind juice.
  INGREDIENTS:
      X Prik phon (powdered red 'birdseye' chilies)
      X Nam makham piag (tamarind juice)
      X Nam pla (fish sauce)
      X Khao koor (see method)
      X Nam tan paep (palm sugar)
  METHOD:
  First in a medium hot wok or skillet, toast 3-4 tablespoons of
  uncooked long grain rice until golden, then cool, and grind to a
  coarse powder in a mortar and pestle, food processor or spice mill.
  This powder is known as khao koor.  Any excess will keep
  indefinitely in a well stopped container.
  Grind dried red chilies to a fine powder, first breaking them, and
  shaking out and discarding any loose seeds.  You will need about a
  cup of powdered chili (or reduce the other quantities accordingly).
  Add about 1 tablespoon of khao koor to the chilies, and then add
  tamarind juice and fish sauce, in the proportion of three parts
  tamarind juice to one part fish sauce, stirring until the mixture
  forms a thin paste of the consistency of tomato ketchup.
  Add a little palm sugar to your personal taste.
  SHELF LIFE:
  The sauce will keep for 3-4 weeks in a well stopped container in a
  refrigerator.
  From: Colonel I. F. K. Philpott
  - Log: Cpt. S.Lefkowitz
-+-
Thai/Vietnamese Table Sauces
        1 clove garlic, peeled and chopped
        1/2 fresh red chile, finely chopped
        2 T nuoc mam
        2 1/2 T water
        Mix, and add julienned carrots and some lime juice
  ======================================
        1 t crushed hot red pepper
        1 T white vinegar
        1/2 C nuoc mam
        1/4 C fresh lime juice
        1 small finely-shredded carrot, rinsed and squeezed dry
        2 small garlic cloves, minced
        1/2 C sugar
        Soak hot pepper in vinegar for 2 min, and mix in rest.
  ======================================
        2 dried red chiles
        2 cloves garlic
        1/2 t sugar
        2 T nuoc mam
        1 T vinegar
        1 T lemon juice
        Mix and use.
My comments: I usually just take a few tablespoons of nuoc mam, add some
chile-garlic paste (hot stuff, available at your local chinese/vietnamese
grocery store; look for the one with the chicken on it), a bit of lime
juice, *maybe* some sugar. Shredded carrots and daikon are optional.
Serve with fresh spring rolls or on top of rice.
From: Steven Miale 
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
-+-
ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... You can't be overbooked.... only under-read!
 * Q-Blue 2.3 [NR] *
EVQWK 7.00.09 (Registered)
--- Virtual Advanced Ver 1 for DOS 
---------------