The Tom Kha Salmon Recipe that got Samak into Trouble

Post by **lomuamart** » Wed Sep 10, 2008 5:24 am

For any of you budding chefs out there, here's a link to the above recipe. It was one demonstrated by Sadsak on his cookery show. It might be an appropriate time to give it a go

http://www.timesonline.co.uk/tol/news/w ... 717233.ece

Post by **Guess** » Wed Sep 10, 2008 10:11 am

And very appropriately he uses phrik khii nuu (พริกขี้หนู), rat shit chili.

Post by **PeteC** » Wed Sep 10, 2008 1:58 pm

Guess wrote:And very appropriately he uses phrik khii nuu (พริกขี้หนู), rat shit chili.

Have you noticed that on TV and in print, they use the above Thai words, but translate it to English as "bird's eye chili", which I guess would really be phrik dah nok in Thai.

Thailand has enough problems I assume without telling the world they use rat shit chili.

Pete

Post by **Guess** » Wed Sep 10, 2008 4:26 pm

prcscct wrote:.............. English as "bird's eye chili", which I guess would really be phrik dah nok in Thai.

I believe it is just the English name. In Malay it is Chili Paddy as they are so small they appear to be ears of rice from a rice paddy. There are Spanish and Hindi names as well but I haven't a clue what they are.

In South America they refer to a Monkey's Dick chili which may be the same thing.

Post by JD » Wed Sep 10, 2008 4:38 pm

Guess wrote:In South America they refer to a Monkey's Dick chili which may be the same thing.

I think that these are the Monkey's Dick Chili.

Post by **BaaBaa.** » Wed Sep 10, 2008 4:45 pm

JD wrote:
Guess wrote:In South America they refer to a Monkey's Dick chili which may be the same thing.
I think that these are the Monkey's Dick Chili.

My recent studies (In the last 5 Mins) lead me to believe this is the Peter Pepper: (Capsicum annuum) Also called the Penis Pepper, this is an ornamental chile, bred for fun and for its phallic appearance. Red or green with a length between 7.5-10 cm. It ends in a rounded dome, which is inset inside the main sheath of the chile. Extremely rare variety. From Louisiana and Texas. Hotness Scale: 7-8.

http://www.theepicentre.com/Spices/chilevarieties.html