---------- Recipe via Meal-Master (tm) v8.04
       Title: [THAI] Nam Prik Makham Piag-tamarind Dip
  Categories: Thai, Dip
       Yield: 1 Servings
       1 c  Makham piag (sour
            -tamarind) paste
     1/4 c  Kung haeng (dried shrimp)
     1/4 c  Hom daeng (shallots),
       2 tb Kratiem (garlic), chopped
       2 tb Nam pla (fish sauce)
       1 tb Prik ki nu haeng daeng
            -(dried red chilis)
       1 ts Kapi (fermented shrimp
       1 ts Nam tan paep (palm sugar)
   This dip is made from mature, or brown, sour tamarind.
   This should be peeled before use, and the fibrous
   strands within the pod, and the seeds of the fruit
   discarded. You may also buy tamarind in a compressed
   block, and this is equally suitable. This recipe is an
   example of Thai unwillingness to let anything go to
   waste: tamarind water is used as an ingredient of many
   dishes, and is prepared as shown below. Yet this dip
   is something to use the tamarind paste that otherwise
   might be discarded. In general we make tamarind juice
   (nam makham piag), when we need to use it. All that is
   required is to store the paste in a jar until you have
   enough to make the dip. However don't make the mistake
   we did once of using a Tupperware container to store
   the paste - the tamarind stained it and we were never
   able to get it clean. Use a glass preserving jar and
   keep it in the refrigerator. Place two tablespoons of
   tamarind paste (3 if the seeds are still in place) in
   a jug, and pour 1 cup of boiling water over it. Leave
   to steep for 15 minutes, then mash thoroughly and
   leave to steep for a further 15 minutes. Pour the
   mixture through a muslin bag, and squeeze thoroughly
   to extract as much juice as possible. The juice is nam
   makham piag (tamarind juice), and may be used in other
   recipes. Ensure that you discard any remaining seeds
   or fibrous material from the pulp and reserve it. You
   need 1 cup of “exhausted” tamarind pulp for this
   recipe. Pound the shrimp in a mortar and pestle. Dry
   fry the chilis until aromatic, then crush. Place the
   shallots and garlic, unskinned, under the grill or
   broiler, and toast until aromatic and the skins begin
   to discolor, then peel and chop. After preparation you
   should have the quantities listed. Fry the shrimp
   paste in a very small amount of oil until aromatic.
   Combine the ingredients and grind to a smooth paste in
   a mortar and pestle (or food processor), then fold in
   the tamarind paste. Serving & Storage Accompanies fish
   dishes or vegetable crudits. Will keep 2-3 weeks in a