In Lady Plean Passakornrawong’s book “Maae Khruaa Huaa Bpaa (MKHP) (ตำราแม่ครัวหัวป่าก์)”, naam phrik laao chili relish was employed in various recipes. Rarely used anymore this relish was used as a seasoning agent for salads or as a dipping sauce for dishes such as grilled prawns and young neem tree leaves and flower buds (กุ้งเผาสะเดาลวก), and […]
The post Ancient ‘naam phrik laao’ chili relish (ripe garlic chili relish) (น้ำพริกลาวโบราณ) appeared first on Thaifoodmaster.