| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Thai, Condiment, Ceideburg 2 |
1 |
Batch |
INGREDIENTS
| 10 |
|
Dried red chilies |
| 1 |
ts |
Cumin seeds |
| 1 |
tb |
Coriander seeds |
| 2 |
ct |
Pods |
| 3 |
|
Cloves |
| 6 |
tb |
Chopped garlic |
| 4 |
tb |
Chopped shallots |
| 1 |
tb |
Oil |
| 10 |
|
Peppercorns |
| 2 |
tb |
Chopped lemon grass |
| 1 |
ts |
Chopped galangal |
| 1 |
ts |
Chopped bergamot skin |
| 1 |
ts |
Chopped coriander root |
| 1 |
ts |
Shrimp paste, grilled |
| 1 |
c |
Palm sugar |
| 1 |
tb |
Salt |
| 4 |
tb |
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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