Nam Jim Kiga (Tasty Dip For Barbeque Style Foods) 6 tablespoon prik ki nu (green birdseye chili), thinly 6 tablespoon prik ki nu daeng (red birdseye chil i), thi 4 tablespoon hom daeng (shallots) thinly sliced 3 tablespoon phak chi (coriander including root), chop 2 tablespoon kratiem (garlic) thinly sliced 1 tablespoon nam manao (lime juice) 1 tablespoon nam pla (fish sauce) Sauté the chilis, shallots and garlic in a little hot oil. After cooling puree the mixture in a food processor or mortar and pestle. If the coriander and shallots are added at the last minute the mixture will keep for several weeks in a refrigerator. Yield: 1