Hot Cooking
Oct. 3rd, 2007 04:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundAnd the BBC was even kind enough to include the recipe......(no, I'm not posting it in Recipe of the Day. I will give it a RotD tag though)
Burning chilli sparks terror fear
"A pot of burning chilli sparked fears of a biological terror attack in central London.
Firefighters wearing protective breathing apparatus were called to D'Arblay Street, Soho, after reports of noxious smoke filling the air.
Police closed off three roads and evacuated homes following the alert.
Specialist crews broke down the door to the Thai Cottage restaurant at 1900 BST on Monday where they discovered the source - a 9lb pot of chillies.
The restaurant had been preparing Nam Prik Pao, a red-hot Thai dip which uses extra-hot chillies which are deliberately burnt.
But the smell prompted several members of the public to call the emergency services. "
Oh very well, here's the recipe:
Nam Prik Pao recipe
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change colour, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste.
The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want.
Burning chilli sparks terror fear
"A pot of burning chilli sparked fears of a biological terror attack in central London.
Firefighters wearing protective breathing apparatus were called to D'Arblay Street, Soho, after reports of noxious smoke filling the air.
Police closed off three roads and evacuated homes following the alert.
Specialist crews broke down the door to the Thai Cottage restaurant at 1900 BST on Monday where they discovered the source - a 9lb pot of chillies.
The restaurant had been preparing Nam Prik Pao, a red-hot Thai dip which uses extra-hot chillies which are deliberately burnt.
But the smell prompted several members of the public to call the emergency services. "
Oh very well, here's the recipe:
Nam Prik Pao recipe
4 tablespoon oil
3 tablespoon chopped garlic
3 tablespoon chopped shallots
3 tablespoon coarsely chopped dried red chiles
1 tablespoon fermented shrimp paste
1 tablespoon fish sauce
2 teaspoons of sugar
Heat the oil: add the garlic and shallots and fry briefly, remove from the oil and set aside. Add the chilies and fry until they start to change colour, then remove them and set them aside.
In a mortar and pestle pound the shrimp paste, add the chiles, garlic and shallots, blending each in before adding the next. Then over low heat return all the ingredients to the oil, and fold into a uniform paste.
The resulting thick, slightly oily red/black sauce will keep almost indefinitely. If you wish you can add more fish sauce and/or sugar to get the flavour you want.
