"Nick Cramer" > wrote in message
...
> "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

I think that would be brown. We don't have Walla Wallas or Vidalias that
I have ever heard of.