| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Spice mix |
1 |
Serving |
INGREDIENTS
| 6 |
|
Dried red chilies |
| 5 |
|
Garlic cloves, unpeeled |
| 3 |
md |
Shallots, unpeeled |
| 1 1/2 |
ts |
Coriander seeds |
| 1/2 |
ts |
Mace |
| 1/8 |
ts |
Fennel seeds |
| 6 |
|
Peppercorns, whole |
| 1 |
ts |
Galanga, fresh* |
| 1 |
|
Lemon grass stem -=OR=- |
| 1 |
ts |
Lemon grass, dried |
INSTRUCTIONS
Preheat the broiler. Cut the chili peppers into small pieces & soak them
in a cup of cold water for 15 minutes. Remove the seeds & discard them.
Put the garlic & shallots on a flat baking sheet & broil for 5 minutes.
Allow the garlic & shallots to cool, then peel & set aside.
In a dry skillet, toast the coriander seeds, mace, fennel seeds &
peppercorns over a low flame for 5 minutes. Set aside.
In the same skillet, toast the galanga, lemn grass & chili peppers for 5
minutes or until the mixture starts to turn brown. Put all the ingredients
into a mortar or a food processor & blend until a thick paste has formed.
Add drops of cold water if the mixture is too thick. Store in a tightly
covered container in the refrigerator.
* Fresh galanga needs to be broken up into small pieces.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook"
Recipes sent to me from Bill, wight@odc.net
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