| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Sauce |
4 |
Servings |
INGREDIENTS
| 6 |
|
Green chili peppers |
| 2 |
|
Lemon grass; fresh -or- |
| 2 |
ts |
Lemon grass; dried |
| 5 |
|
Cloves garlic; chopped |
| 3 |
md |
Shallots; chopped |
| 1 |
ts |
Lemon zest |
| 1 |
ts |
Galanga |
INSTRUCTIONS
Slice the chili peppers in half lengthwise. Discard the seeds & chop the
chili peppers. Put all the ingredients in a mortar or a food processor &
blend to a thick green paste, adding water if necessary. Store in a
tightly sealed container in the refrigerator.
NOTE: If using dried galangal soak for 15 minutes in cold water.
Makes 1/2 cup. Pojanee Vatanapan's "Thai Cookbook"
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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