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Chile Anchovies Relish (Nam Phrik Haeng Pla)


1/3 cup sunflower oil plus 1 tab (reserve)
1/2 pound dried anchovies, heads removed
1/3 pound smoked chile flakes
2 shallots, thinly sliced
2 cloves garlic, minced
1 tab sunflower oil

Heat wok, add 1/3 cup oil and fry the dried anchovies in 2 batches, stirring continuously, for 3-4 minutes each time.

Remove the anchovies with a slotted spoon and drain on paper towels.

Let them cool. Place some in a mortar with a pestle and pound, keep adding anchovies until all are coarsely ground.

Now clean out the wok using a paper towel.

Heat the wok again, add the 1 tab of oil and swirl to coat the wok.

Add the chile flakes, shallots and garlic, stirring continuously, for 2-3 minutes.

Now add the anchovies, and stir fry for another minute.

Place on a plate with double paper towels to absorb excess oil, and let cool.

Store it in glass jar with as secure top. Will keep for up to 2 weeks orm longer in the frigerator.

This is very tasty with rice!

Note: Thai Condiment recipes here on my site:

http://www.bellaonline.com/subjects/8263.asp

Condiments and Dipping Sauces are the backbone of Thai cuisine.
Chile Anchovies Relish (Nam Phrik Haeng Pla)
Dried anchovy chile relish condiment

Thai Pickled Cucumber (Ajad)
This refreshing Thai condiment adds zest to any meal and is often served along side satays and barbecued meats.

Basic Thai Sweet Chili Sauce
We use this "magic" sauce for many things including barbecued chicken, with sliced cucumbers as an instant salad, for dipping egg rolls, over deep fried whole fish, or the perfect sauce for grilled quail, etc.

Black Bean Sauce (Nam Jeem See-eu Dam)
Flavourful dipping sauce often used with

Chile Soy Sauce Condiment (Prik siyu wan)
Chile Soy Sauce Condiment

Chile Vinegar Condiment (Prik dong)
Chile Vinegar Condiment

Chile-Ginger-Garlic Sauce (Nam Phrik Jaew)
Nam Phrik Jaew is a popular dipping sauce or Thai table condiment

Cilantro Fish Sauce (Nam Pla Pak Chee)
Spicy and flavourful dipping sauce suitable for fish, eggrolls, salad rolls, and chicken.

Cucumber Pickle (Aa Jaad )
This pickle is from Isan, IE Northeast Thailand.

Fish Sauce and Chile Sauce (Nam pla phrik)
Nam Pla Phrik or Chile Fish Sauce dipping sauce is a must on every Thai meal table.

Flavourful Fish Sauce Condiment (Pak nam pla)
This dipping sauce or condiment is made flavourful with the addition of shallots, celery and radish in fish sauce (nam Pla)

Ginger Condiment (Khing ki mao)
Ginger-whiskey-fish sauce Condiment perfect with any Thai meal

Green Mean Sauce
All ThaiŽd up Sauce, Green Zebra tomatoes, spicy dipping sauce, Thai style tomato sauce,

Hot-Sweet Spicy Dipping Sauce (Nam Jeem Kai Yang)
This hot, sweet and spicy dipping sauce is excellent with barbecued chicken and deep fried snacks such as egg rolls or fried calamari.

Mango-Avocado-Tomato
This is an all "ThaiŽd up" approach to gazpacho or salsa. The marriage of the flavours is exciting and refreshing.

Roasted Chile Paste (Nam Phrik Pao)
Nam Phrik Pao is key to many Thai dishes and although prepared is available once you make your own you will never want to use the already made commercially available Nam Phrik Pao again.

Satey Sauce
A tasty peanut dipping sauce for Sateys.

Sweet Soy with Ginger Condiment (Prik nam siyu wan)
This flavourful Thai dipping sauce is perfect with any Thai meal.

Sweet-Sour-Salty-Spicy Dipping Sauce
Sweet-sour-spicy-salty dipping sauce is perfect for Spring Rolls of all types

Thai Condiments recipes
In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours.

Thai Cucumber Pickle recipe (Ajad)
Thai pickles are the perfect condiment for any Thai meal.

Thai Cucumber Relish (Nam Thaeng Kwa)
This colourful cucumber relish is served with many Thai dishes such as egg rolls and barbecued chicken.

Thai Fruit Dip Recipe
Popular zippy fruit dip makes fruit snakes extra appealing.


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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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