Chilis In Oil (Nam Prik Pow) Recipe


Ingredients

4 tbsp oil
3 tbsp finely chopped garlic
3 tbsp finely chopped shallots
3 large dry red chilis, deseeded - coarsely chopp
2 tbsp sugar
1 tsp salt


Directions

Heat the oil, fry the garlic until golden brown, removve with a
slotted spoon and set aside. In the same oil fry the shallots until
crispy, remove and set aside. Fry the chilis until they darken,
remove and place in a mortar with the shallot and garlic. Pound
together. Reheat the oil, add the paste and warm through. Add the
sugar and salt and mix well to give a thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you
by Karen Mintzias


Servings: 1 servings

 

 

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Categories: Chili


The History of Recipes

We are able to track the history of meal recipes far back into history, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.

As we move on, we find two interesting recipe books published in the 14th Century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are not about the spicy food that is familiar to us all today, but rather descriptions of the types of food cooked for the rich and powerful.

By the time we get to the 1900s, cook books were starting to become popular as a result of better eduction, people having more spare time and having more money.

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We hope you enjoy this Chilis In Oil (Nam Prik Pow) recipe.

 


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