"Ozgirl" > wrote:
> "Nick Cramer" > wrote in message

> > Nam Prik Gang Ped
> >
> > 9 dried little red Thai chiles (prik kee noo)
> > 2 pieces galanga
> > 2 pieces Kaffir lime (makruet) rind
> > 1/4 cup warm water
> >
> > 1 stalk lemongrass, bottom 6" (15 cm) only
> >
> > 2 Tbs finely chopped garlic
> > 1/4 cup finely chopped yellow onion
> > 1 tsp shrimp paste
> > 1/4 cup finely chopped coriander root
> >
> > 1. Remove the stems and seeds from the chiles. Soak the chiles,
> > galanga and
> > Kaffir lime rind in the warm water for at least 15 minutes. Drain and
> > reserve the soaking water.
> >
> > 2. Chop the chiles, galanga, Kaffir lime rind and lemongrass finely.
> >
> > 3. Combine all ingredients and pound to a smooth paste in a mortar and
> > pestle or in a blender (If you use a blender, you may need to add a
> > little
> > of that reserved soaking water to aid in grinding). Discard unused
> > soaking
> > water.
> >
> > Lasts 2 weeks in the fridge, 6 months in the freezer. Use it wherever
> > you'd
> > like some flavorful heat!
> >
> > You'll need three times this amount for 1 kg of fish.
> >
>
> Thanks Nick, what could be a substitute for yellow onion?

Strong onion flavor! Brown onion? White onions? Red? Not Walla wallas or
Vidalias, I wouldn't think!

When buying onions, go for ones that feel heavy in your hand and firm.
Avoid soft onions or ones that have a sharp oniony odor before peeling.
These are indications that the onion is old. Except for sweet onions, all
these onions can be stored for several weeks in a cool, dark pantry or
cupboard.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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