CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
Thai |
Ceideburg 2, Condiment, Thai |
1 |
Batch |
INGREDIENTS
10 |
|
Dried red chilies |
1 |
t |
Cumin seeds |
1 |
T |
Coriander seeds |
2 |
|
Pods |
3 |
|
Cloves |
6 |
T |
Chopped garlic |
4 |
T |
Chopped shallots |
1 |
T |
Oil |
10 |
|
Peppercorns |
2 |
T |
Chopped lemon grass |
1 |
t |
Chopped galangal |
1 |
t |
Chopped bergamot skin |
1 |
t |
Chopped coriander root |
1 |
t |
Shrimp paste, grilled |
1 |
c |
Palm sugar |
1 |
T |
Salt |
4 |
T |
Tamarind juice |
INSTRUCTIONS
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
medium heat for 1 to 2 minutes until they are aromatic and slightly
browned. Saute the chilies, garlic and shallots in the oil until
lightly browned. Pound in the following order: a) garlic, shallots
and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns
c) lemon grass, galangal, bergamot, coriander roots. Place the shrimp
paste on a piece of foil and cook it over a flame or burner for 1 to 2
minutes, or in a hot oven (425F) until the outside is slightly burnt.
Mix the shrimp paste with all the above ingredients plus the sugar,
salt and tamarind juice to form a fine paste. From "Discover Thai
Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore.
1987 Posted by Stephen Ceideburg April 18 1990. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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