Nam Prik Pao Recipe

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Nam Prik Pao Ingredients

6 large garlic cloves
2 medium onions
1 tbsp kapee or minced dried shrimp soaked, in sherry
5 large dried hot peppers
2 tbsp orange juice concentrate

A Recipe for
Nam Prik Pao

Work is the curse of the drinking class.
Oscar Wilde (1854-1900)

I'm like old wine. They don't bring me out very often, but I'm well preserved.
Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us?
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Nam Prik Pao Recipe
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

This is a recipe for Nam Prik Pao from the recipe cookbook of Recipes-to-go (Asian)

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Aldous Huxley

Eat little, sleep sound.
Iranian Proverb

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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
Calvin Trillin

Nam Prik Pao

I will not eat oysters. I want my food dead. Not sick--not wounded--dead.
Woody Allen

Nam Prik Pao Directions

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

Serves: 1

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Nam Prik Pao Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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