Nam Phrik Narok

Nam Phrik Narok

2 to 3 pound of catfish pieces1 pound of dried prik ki nu haeng (dried greed birdseye chilis)

½ cup of garlic, chopped (including the skins)

½ cup of shallots, chopped (including the skins)

2 tablespoons of kapi (fermented shrimp paste)

¼ cup of fish sauce3 tablespoons of sugar (preferably palm sugar).

Method

The shallots and garlic are broiled/grilled until the skins blacken, and then peeled and chopped.The dried chilis are also broiled until they just begin to blacken. This is very critical — overdo it and the vapor given off is highly irritating to the nose and eyes! (If nervous, follow the suggestion above about cooking on a cookie sheet, but do it outdoors.)

Deep fry the fish until crispy, then tease off the flesh, discarding the bones. You need 2 pounds of shredded cooked fish.Combine all the ingredients in a blender or food processor.Can be kept in a well stoppered jar, or refrigerated.

Dragon Fruit

We can tell when our dragon fruit is ripe because the bloom will fall off the very top and the fruit itself will usually turn red....except the yellow dragon. When the prickers fall off easily they are ripe. Some will twist off very easily.


Dragon fruit is rich in vitamin C and antioxidants, and therefore are thought to have many important health benefits, including boosting immunity and preventing cancer.

The dragon fruit is best eaten by cutting the fruit in half and scooping the flesh out. The flavor is very refreshing and sweet. Dragon fruits are delicious chilled and can be served in fruit juices and fruit salads or made into jam. They can also be juiced and added to alcohol to make a very delicious drink.