Chili And Tomato Dip (nam Prik Num) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 large: Banana chilies or New Mexican or yellow wax hot chilies,
3 large: Shallots, peeled and halved
5 Cloves: garlic, peeled
2 Medium-sized: ripe tomatoes, 1/2 lb.
1 tbsp: Chopped fresh cilantro,
2 tbsp: Fish sauce,
1 tbsp: Fresh lime juice,
Directions:
Serve as a dip with raw vegetables or as a condiment. If the chilies are
very hot, you may want to seed them. Dry-frying, a method of roasting, is
simply frying without fat.
Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
for about 4 minutes, pressing down with a wooden spoon and turning
occasionally. Add shallots and garlic to the skillet and continue to
dry-fry, turning occasionally. for about 5 minutes, or until the chili
skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
to the skillet and dry-fry for about 5 minutes, turning occasionally, or
until the skins are blackened. Let cool.
Remove stems from the chilies and cut in half lengthwise. (Do not remove
skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
garlic in a food processor and, pulsing, process until the mixture is
coarsely chopped and salsa-like in texture (not pureed). Alternatively,
chop vegetables finely with a knife. Transfer the mixture to a small bowl
and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
up to 3 days ahead and stored, covered, in the refrigerator.)
Makes 1 1/4 cups.
7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Source from luhu.jp
very hot, you may want to seed them. Dry-frying, a method of roasting, is
simply frying without fat.
Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry
for about 4 minutes, pressing down with a wooden spoon and turning
occasionally. Add shallots and garlic to the skillet and continue to
dry-fry, turning occasionally. for about 5 minutes, or until the chili
skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes
to the skillet and dry-fry for about 5 minutes, turning occasionally, or
until the skins are blackened. Let cool.
Remove stems from the chilies and cut in half lengthwise. (Do not remove
skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut
into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots and
garlic in a food processor and, pulsing, process until the mixture is
coarsely chopped and salsa-like in texture (not pureed). Alternatively,
chop vegetables finely with a knife. Transfer the mixture to a small bowl
and stir in cilantro, fish sauce and lime juice. (The dip can be prepared
up to 3 days ahead and stored, covered, in the refrigerator.)
Makes 1 1/4 cups.
7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG
SODIUM; 0 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
Source from luhu.jp
Tags
Dips