NAM PRIK NOOM
Makes 1 cup
Preparation time: 5 minutes
Cooking time: 20 minutes



This very hot dip is traditionally served with sticky rice as well as raw cabbage, sliced cucumbers, raw green beans and/or fried or roasted fish.

INGREDIENTS:
1 tablespoon dried salted fish, soaked in warm water for 10 minutes, drained and chopped
4 tablespoons oil
5-10 green chilies, chopped
10 cloves garlic, chopped
6 shallots, chopped
1 ripe tomato, sliced
2 tablespoons hot water
1 tablespoon chopped spring onion
1 tablespoon chopped coriander leaves (cilantro)
1 teaspoon fish sauce, or to taste

HOW TO MAKE:
1. Fry the salted fish in the oil over medium heat for about 7-10 minutes and drain thoroughly.
2. Dry-fry the chilies, garlic and shallots for about 8-10 minutes, steering frequently, until fragrant.
3. Pound lightly or blend briefly with the fish, then add the tomato.
4. Pound or blend to break up the tomato, then add water, spring onion and coriander leaves.
5. Mix well to obtain 1 cup of dip. The sauce should be of a reasonably liquid consistency and a touch salty, if not, add more water or fish sauce as required.