| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Indian |
Sauces, East/orient |
1 |
Batch |
INGREDIENTS
| 6 |
lg |
Garlic cloves |
| 3 |
|
Stalks lemongrass |
| 4 |
|
Inch fresh gingerroot, peeled and chopped (about 6 TBS) |
| 1/2 |
ts |
Turmeric |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Coarse salt |
| 1 |
ts |
Vegetable oil |
INSTRUCTIONS
Use the lower 6 inches of 3 stalks of lemongrass, outer leaves discarded
and the stalks sliced
Into a food processor with the motor running drop the garlic, the
lemongrass, and the gingerroot, blending the mixture well, add the
turmeric, the lemon juice, and the salt, and blend the mixture, adding the
oil if necessary, until it forms a paste, Transfer the paste to a jar with
a tight-fitting lid.
The paste keeps, covered and chilled, for 2 weeks. Makes about 2/3 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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