Red Chilly Dip (Nam Prick Da Daeng) from Thailand by monsmade
 

I know it sounds hot and spicy, and surly it is, but it has not to be
like that. Because it is very easy to reduce the spice and fit it's
taste like the way you be used to it. As a supplement for the Chilies
you can use long red Paprika peppers. The ones you can find on every
fresh market place and nobody can imagine how to prepare this peppers
this time.

It would be good if the Chilies or Peppers would be dried already, but
it is easy to do this in your stove at home. Cut the Chilies or
Paprika's into stripes and dry them while the door of your stove is
open. After the Chilies are dry, use them as followed.

Ingredients:
5 big dried red Chilies or 3 red Paprika Peppers
2 Tomatoes
4 Shalotts
4 Garlic pieces
Fish sauce or Salt
A little bit of sugar

All ingredients should be grilled over open fire until the skin turn
dark brown(Also the Tomatoes, Shalotts and the Garlic). Owner of a gas
furnace can use the open flame for this purpose as well. Another
possibility is to fry everything in a pan without using any oil with
it. The Tomatoes should be cooked separately as one piece with the
skin .
After this pale the Tomatoes and the Garlic. Grind the Chilies in your
mortar and add the other ingredients piece by piece. At the end add
the Tomatoes. Put Sugar and Salt after your taste into the mixture.

This Dip is perfect if you eat it together with fresh and/or cooked
vegetables. Cucumbers, Zucchini, Pumpkins or other tasty vegetables
fit perfectly to this outstanding but simple meal.
It is possible to keep this dip for long time inside the refrigerator.

Thai people call this Red Chilly Dip Nam Prick Da Daeng and means
Chilly Dip of the Red Eyes.

See more at http://www.monsmade.com/blog_e

Mon :)
http://www.monsmade.com