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Categories:
bird eye chili coriander seeds pepper sweet fennel long pepper black pepper cloves anise ginger nutmeg mace cinnamon bay leaf lemongrass garlic shalllots
Viewed: 65 - Published at: 6 years agoIngredients
- 1/2 kg dried bird eye chili,or any hot kind
- 2 tbsp coriander seeds
- 2 tbsp sichuan pepper
- 1 tbsp sweet fennel
- 4 capsium or long pepper
- 1/2 tbsp black pepper
- 1 tsp cloves
- 4 star anise
- 1 1/2 tbsp sand ginger
- 4 nutmeg
- 4 mace
- 1 cinnamon
- 2 bay leaf
- 2 stalk of lemongrass
- 1 inch galangal
- 100 grams garlic
- 200 grams shalllots
Method
- Roast dried chili until crispy,set aside
- Roast other ingredients except last 4 and szetchwan pepper ,until aroma ,set aside
- Use blender or pestel and mortar ,blend dried chilli with last 5 ingredients left,add roasted spices on step 2 ,blend all well
- Bring blended chili and spices to roast on pan again until dry ,keep in container ,refrigerate for many months,i use this in my soup,thai meat salad ..
