Siamese Fried chicken--Gai Tord

8 cloves garlic
2 tablespoons peppercorns, freshly ground
2 tablespoons coriander roots
6 chicken pieces

oil for deep frying

    
 Grind or pound the garlic, pepercorns and coriander root to a paste.
 Wash and thoroughly pat dry the chicken.
 Rub the paste all over the chicken and let stand for at least 30 minutes.
 Heat oil in a wok to 375 and deep fry the chicken untill golden and tender. 
 Drain the chicken on paper towels.

Serve hot with sticky rice, (plain) ripe papaya and
sweet and hot chilli sauce.

~~~~~~~~~~~~~~~~~

Nam Prik

2 tablespoons whole, dried shrimp, chopped
6 cloves garlic, chopped
4 dried red chilies (including seeds) chopped
1 teaspoon sugar
3 tablespoons fish sauce (Nam Pla)
3 tablespoons lime juice 
2 fresh red or green Serrano chilies, seeded and finely chopped
3 pea eggplants (Makeua Puong), chopped (optional)

In a mortar or food processor, pound or grind the shrimp, garlic, dried
chilies and sugar until the mixture is fragmented and well blended.
Gradually add the fish sauce and lime juice, spoonful by spoonful, until
you have a consistent mixture. Pour in a serving bowl and stir in the
fresh chilies and pea eggplant (if available). This sauce keeps well for
several weeks, refrigerated and tastes even better after a day or so of
storage. 

Source: The Original Thai Cookbook
Jennifer Brennan
Page 217, 218
