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Nam Jim Seua Long Hai (Tiger's Tears Sauce)

Prik phon (powdered red 'birdseye' chilies)
Nam makham piag (tamarind juice)
Nam pla (fish sauce)
Khao koor (see method)
Nam tan paep (palm sugar)

First in a medium hot wok or skillet, toast 3-4 tablespoons of
uncooked long grain rice until golden, then cool, and grind to a
coarse powder in a mortar and pestle, food processor or spice mill.
This powder is known as khao koor. Any excess will keep indefinitely
in a well stopped container.

Grind dried red chilies to a fine powder, first breaking them, and
shaking out and discarding any loose seeds. You will need about
a cup of powdered chili (or reduce the other quantities accordingly).

Add about 1 tablespoon of khao koor to the chilies, and then add
tamarind juice and fish sauce, in the proportion of three parts
tamarind juice to one part fish sauce, stirring until the mixture
forms a thin paste of the consistency of tomato ketchup.

Add a little palm sugar to your personal taste.

The sauce will keep for 3-4 weeks in a well stopped container in
a refrigerator.


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