| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indo |
Indonesian, Condiment, Hot |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried, toasted, flaked, unsweetened coconut |
| 2 |
|
Onions, chopped |
| 4 |
|
Cloves garlic, chopped |
|
|
Peanut oil |
| 4 |
tb |
Ground caraway seeds |
| 12 |
|
Dried cayenne chiles, stems and seeds removed |
| 2 |
ts |
Poppy seeds |
| 1/2 |
ts |
Ground nutmeg |
| 1 |
ts |
Ground cloves |
| 4 |
ts |
Ground tumeric |
| 8 |
|
Anchovy fillets |
|
|
Zest of 3 limes |
| 1 |
|
3-inch piece peeled, fresh ginger, chopped |
| 10 |
|
Macadamia nuts |
INSTRUCTIONS
Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine
posted by Perry Lowell, Mar. '93
This paste can be used as a marinade or rub for any meat, poultry, or fish,
or as a base for a sauce.
Place the coconut into a food processor and blend until the consistency of
a paste.
Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and
add to the coconut.
Add all the remaining ingredients to the coconut mixture and process, while
slowly adding enough of the oil to form a paste.
Heat Scale: Medium to Hot
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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