Ingredients
1 stephen ceideburg
2 large banana chilies or new mexican or ye, llow wax hot
3 large shallots, peeled and halved
5 cloves garlic, peeled
2 medium-sized ripe tomatoes (1/2 lb., )
1 tbsp chopped fresh cilantro
2 tbsp fish sauce
1 tbsp fresh lime juice
Directions
Serve as a dip with raw vegetables or as a condiment. If the chilies
are very hot, you may want to seed them. Dry-frying, a method of
roasting, is simply frying without fat.
Heat a large, heavy skillet over high heat. Add whole chilies and
dry-fry for about 4 minutes, pressing down with a wooden spoon and
turning occasionally. Add shallots and garlic to the skillet and
continue to dry-fry, turning occasionally. for about 5 minutes, or
until the chili skins are blackened. Transfer the mixture to a bowl
and cool. Add tomatoes to the skillet and dry-fry for about 5
minutes, turning occasionally, or until the skins are blackened. Let
cool.
Remove stems from the chilies and cut in half lengthwise. (Do not
remove skins.) Remove seeds if you prefer less heat. Core the
tomatoes and cut into quarters. (Do not remove skins.) Place chilies,
tomatoes, shallots and garlic in a food processor and, pulsing,
process until the mixture is coarsely chopped and salsa-like in
texture (not pureed). Alternatively, chop vegetables finely with a
knife. Transfer the mixture to a small bowl and stir in cilantro,
fish sauce and lime juice. (The dip can be prepared up to 3 days
ahead and stored, covered, in the refrigerator.)
Makes 1 1/4 cups.
7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12
MG SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Servings: 1 servings
Chili-&-Tomato Dip (Nam Prik Num) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chili; Dip; Tomato
The History of Recipes
Historians have traced the existence of recipes back into the distant past, in fact as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old records were just primitive pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and desserts, something we still use today. Aspicius also informs us how the Romans were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs such as thyme, mint and dill. Later, there were a couple of interesting recipe books dating from the 14th Century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of meals prepared by the cooks of the rich people of that time. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices created a surge in recipe books, most of which are now in private cookery archives. For the decades that followed, the rich and powerful families of the West competed with each other to lay on the most exotic banquets, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books are in high demand, mostly due to higher levels of literacy, people having more leisure time and being a little richer. The arrival of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chili & Tomato Dip (Nam Prik Num) recipe.
