Re: [CH] nam prik
Jim Graham (spooky130u@gmail.com)
Sun, 19 Oct 2008 12:06:51 -0500
On Sun, Oct 19, 2008 at 05:38:00AM -0700, Rael64 wrote:
> My guess would be that it is either old and thus dry, or more likely
> (hopefully, eh?) one is expected to "thin it out" with fish sauce,
> lime, or even just water, sort of like reconstituting it.
Well, I found the answer (or more to the point, I went to Thai Market
and asked). The two varieties I got are both intended to be added to
rice. I'm a bit foggy on when/how you add it (when I left I thought I
had a clear grasp on that...and I might have...but it's gone now).
There are types of nam prik that are less dry (he pointed them out),
but just from looking at them, I couldn't tell the difference.
Oh well....
Later,
--jim
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