thai tamarind Dip recipe/ Nam Prik Makham Piag

thai tamarind Dip recipe/ Nam Prik Makham Piag

ingredients:

1 cup sour tamarind paste
1/4 cup dried shrimp
1/4 cup shallots, chopped
2 tbsp garlic, chopped
2 tbsp fish sauce
1 tbsp dried red chilis
1 tsp fermented shrimp paste
1 tsp palm sugar.

how to:

This dip is made from mature, or brown, sour tamarind.

This should be peeled before use, and the fibrous

strands within the pod, and the seeds of the fruit

discarded. You may also buy tamarind in a compressed

block, and this is equally suitable. This recipe is an

example of Thai unwillingness to let anything go to

waste: tamarind water is used as an ingredient of many

dishes, and is prepared as shown below. Yet this dip

is something to use the tamarind paste that otherwise

might be discarded. In general we make tamarind juice

(nam makham piag), when we need to use it. All that is

required is to store the paste in a jar until you have

enough to make the dip. However don't make the mistake

we did once of using a Tupperware container to store

the paste - the tamarind stained it and we were never

able to get it clean. Use a glass preserving jar and

keep it in the refrigerator. Place two tablespoons of

tamarind paste (3 if the seeds are still in place) in

a jug, and pour 1 cup of boiling water over it. Leave

to steep for 15 minutes, then mash thoroughly and

leave to steep for a further 15 minutes. Pour the

mixture through a muslin bag, and squeeze thoroughly

to extract as much juice as possible. The juice is nam

makham piag (tamarind juice), and may be used in other

recipes. Ensure that you discard any remaining seeds

or fibrous material from the pulp and reserve it. You

need 1 cup of “exhausted” tamarind pulp for this

recipe. Pound the shrimp in a mortar and pestle. Dry

fry the chilis until aromatic, then crush. Place the

shallots and garlic, unskinned, under the grill or

broiler, and toast until aromatic and the skins begin

to discolor, then peel and chop. After preparation you

should have the quantities listed. Fry the shrimp

paste in a very small amount of oil until aromatic.

Combine the ingredients and grind to a smooth paste in

a mortar and pestle (or food processor), then fold in

the tamarind paste. Serving & Storage Accompanies fish

dishes or vegetable crudits. Will keep 2-3 weeks in a

refrigerator.

thanks

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