"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.

"Ozgirl" > wrote:
> "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.

They're both sweet onions, which is why I advised against them for this
recipe.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
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