Name: Malaysian Curry Paste
Ingredients: 2 tb Coriander seeds; 1 tb Cumin seeds; 1 tb Fennel seeds; 5 Dried red chilies such as piquins seeds and stems removed; 2 tb Dried shredded coconut; 1 ts Shrimp or prawn paste; 1 1" piece fresh galangal (or ginger) peeled and chopped; 5 Candlenuts (or macadamia nuts or cashews), chopped; 1 2" piece ginger peeled and chopped; 3 3" stalks lemongrass incl the bulbs, chopped; 1 ts Turmeric; 3 Garlic cloves peeled and chopped; 1/2 sm Onion; chopped; 1 ts Salt; 1/4 c To 1/2 cup water for blending

Thom Rainer did a study a number of years ago asking formerly unchurched people the open-ended question, “What factors led you to choose this church?” A lot of surveys had been done asking the unchurched what they would like in a church. But this study asked the formerly unchurched why they actually were now in a church. The results were surprising: 11 percent said worship style led them to their church, 25 percent said children’s/youth ministry, and 37 percent said they sensed God’s presence at their church. For 41 percent, someone from the church had witnessed to them, and 49 percent mentioned friendliness as the reason for choosing their church. Can you guess the top two responses? Doctrine and preaching – 88 percent said the doctrine led them to their church, and 90 percent said the preaching led them there, in particular, a pastor who preached with certitude and conviction… When it comes to reaching outsiders, bold, deep, biblical preaching is not the problem. It’s part of the solution.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Grains	Malay	Spice mix	1	Cup

INGREDIENTS

2	tb	Coriander seeds
1	tb	Cumin seeds
1	tb	Fennel seeds
5		Dried red chilies such as piquins seeds and stems removed
2	tb	Dried shredded coconut
1	ts	Shrimp or prawn paste
1		1" piece fresh galangal (or ginger) peeled and chopped
5		Candlenuts (or macadamia nuts or cashews), chopped
1		2" piece ginger peeled and chopped
3		3" stalks lemongrass incl the bulbs, chopped
1	ts	Turmeric
3		Garlic cloves peeled and chopped
1/2	sm	Onion; chopped
1	ts	Salt
1/4	c	To 1/2 cup water for blending

INSTRUCTIONS

In a mortar or spice mill, grind the coriander, cumin, and fennel seeds
into a powder. Place the powder and all the remaining ingredients in a food
processor or blender and puree to a fine paste. Store in the smallest
possible screw-top glass jar and refrigerate. To prevent oxidation, cover
the paste with a thin layer of vegetable oil; it will keep for a couple of
months.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 148
Recipes sent to me from Bill, [email protected]

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