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Suggest a better descriptionOkay, remove stalks from chillies, then saute them in little oil. Remove and set aside. Saute onion, garlic and coriander root, stir frying for several minutes (Its good to get the garlic golden brown). Remove from heat. In a food processor, carefully process the chillies, onion, garlic and coriander root so that the sauce is not too mushy. Place the mixture in a bowl,and stir in the lemon juice and fish sauce. taste to see if if extra fish sauce or lemon/lime juice is needed. There should be a balance between hot, sour and salty flavours. Stir in the coriander leaves and shallots just before serving. This will last several weeks in the fridge, as long as you dont add the coriander and shallots until just before serving. Thats it! Its proper name is "nam prik keega" or "hot and sour chillie sauce" Enjoy it! Posted to CHILE-HEADS DIGEST V3 #141 Date: Sat, 26 Oct 1996 15:49:32 +1000 From: pjrecio@spirit.com.au (Peter Recio)
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 153 | ||
Calories from Fat: 85 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.1mg | 0 % | |
Potassium 371.9mg | 10 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 13.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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