MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Nam Prik Pao
 Categories: Thai, Spice
      Yield: 1 batch

      6 cl Garlic
      2 md Onions
      1 tb Kapee or minced dried
           - shrimp; soaked in sherry
      5 lg Dried hot peppers
      2 tb Orange juice concentrate

 Dry roast garlic and onion until skins are dark. Peel and chop. Put
 kapee into aluminum foil and dry fry packet for 2 minutes on each
 side; remove from foil. Grind all ingredients together.

 Adapted from Jennifer Brennan, I think

 Posted in February 1995.

 Notes on adaptations - I was cooking at the home of a colleague who
 has a well-stocked larder that is very weak on Asian ingredients. I
 used only foods that can be found in the local supermarkets, and
 substitutions are as follows:

 * lemon juice and/or peel for lemon grass
 * orange juice concentrate for tamarind - reduced the sugar
 * minced dried shrimp soaked in sherry for kapee
 * canned coconut milk for fresh
 * heavy cream for coconut cream
 * brown sugar for palm sugar

 [I believe this was at Nicholas's, where I also made sticky rice
 with mango for the guests, and that went over like a lead balloon,
 especially with a young and quite wealthy lady I sas trying to
 impress at the time. It's okay, she turned out to be a bit of a
 miser, being from Florida and all.]

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