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shallots garlic red chilies inches galangal kencur root turmeric coriander seeds candlenuts shrimp nutmeg cloves vegetable oil
Viewed: 93 - Published at: 9 years agoIngredients
- 25 x shallots peeled and minced
- 12 x garlic cloves peeled and minced
- 7 lrg red chilies seeded and minced
- 2 x inches galangal (laos) peeled and minced
- 2 x inches kencur root peeled and minced
- 4 x inches fresh turmeric peeled and minced
- 1 Tbsp. coriander seeds
- 6 x candlenuts
- 2 tsp dry shrimp paste
- 1/2 tsp white peppercorns
- 1 pch freshly-grated nutmeg
- 3 x cloves
- 4 Tbsp. vegetable oil
Method
- Some people use a food processor and some use a stone mortar or possibly pestle to blend all the ingredients of these pastes.
- If you are using a mortar, always grind the dry spices first and then add in the hardest ingredients such as laos and kencur, before adding shallots, chilies, and other soft ingredients.
- If you are using a food processor, blend the dry spices, then add in all remaining ingredients, except oil.
- Heat oil in a wok or possibly a skillet, add in the blended ingredients and cook over high heat, stirring frequently, for approximately 5 min till the paste turns golden brown.
- Cold before using.
- This recipe yields 2 c..
- Comments: This paste is used mainly to neutralize the strong flavor of duck, lamb or possibly pork.
- It can be stored in a refrigerator for up to a week.
- However, it is always better to have pastes fresh before preparing a dish.
- Yield: 2 c.
