Instructions: Flake the fish and deep fry until the flakes turn golden brown. Chop the chilies, shallots and garlic, then [charcoal] broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste. Place in a small saucepan or wok, and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

variants:
This can also be made with pork (yum moo), or even with shrimp (yum khoong).

An interesting variant is to use thinly sliced luncheon meat or even SPAM. I have also made it with the "pressed meat" sandwich products available in US supermarkets. Vegetarians can experiment with using a julienned vegetable mix in place of the meat.

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