| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats, Seafood |
Chinese |
Herbs |
8 |
Servings |
INGREDIENTS
| 6 |
sm |
Dried red chilies, soaked in warm water |
| 1 |
|
Stalk lemon grass, thick lower part only |
| 8 |
|
Shallots OR |
| 1 |
md |
Red or brown onion |
| 4 |
sl |
Fresh galangal OR |
| 1 |
ts |
Ground dried galangal |
| 4 |
|
Candlenuts |
| 1/2 |
ts |
Shrimp paste (blacan) |
| 1/4 |
c |
Oil |
| 1 |
ts |
Ground turmeric |
| 2 |
ts |
Ground coriander |
| 2 |
tb |
Dried shrimp, soaked and pounded |
| 2 |
cn |
Coconut milk (13 1/2 oz) |
|
|
Reserved chicken stock |
| 1/2 |
lb |
Chinese fish balls |
| 1 |
ts |
Salt |
INSTRUCTIONS
Pound together chiles, lemon grass, shallots, galangal, candlenuts and
shrimp paste or grind in food processor or blender, adding 1 1/2
tablespoons oil. Stir in turmeric and coriander.
Heat remaining oil in large saucepan. Add ground ingredients and fry
gently, stirring frequently, 4-5 minutes. Add dried shrimp and fry 2
minutes. Remove thick coconut milk from top of unshaken can with
ladle. Combine remaining milks. There should be 3 cups thinner
coconut milk.
Add thin coconut milk and reserved shrimp stock to fried mixture and
bring to boil, stirring constantly. Add fish balls and simmer 5
minutes. Add thick coconut milk and salt and simmer until gravy
thickens.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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