A fish sauce infused with palate-numbing makwen is great for seasoning those dishes that draw their seasoning from phrik laap.
If you are using whole dried spices, the pickling period should be at least three months.
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- fish sauce (น้ำปลา)
- makwen (มะแขว่น) (Zanthozylum limonella Alston) or ลูกมะโข่ง (luuk ma kho:hng)
- pepperwood (piper ribesioides) (สะค้าน)
- fresh Indian long pepper (ดีปลีสด)
- Thai garlic (กระเทียมไทย)
- fresh bird’s eye chili (kee noo suan) (พริกขี้หนูสวนสด)
- Prepare the pickling jar. Make sure the jar is clean and very dry.
- Fill the jar to the top with the aromatics.
- Pour good quality fish sauce over the aromatics slowly. Using a chopstick or knife, move the herbs around to make sure all the air pockets are filled with fish sauce. Add enough fish sauce to completely cover all the aromatics, filling right up to the brim of the jar.
- Seal and let it stand for at least two months.