| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Spice mix | 1 | 1/4 cups |
INGREDIENTS
| 12 | Dried red chilies such as piquins seeds and stems removed | |
| 1 | c | Warm water |
| 2 | tb | Cumin seeds |
| 1 | ts | Coriander seeds |
| 1 | ts | Black peppercorns |
| 1 | ts | Cloves |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground mace |
| 1 | ts | Ground nutmeg |
| 1 | ts | Ground cardamon |
| 3 | 2" stalks lemongrass including the bulbs | |
| 1 | 2" piece fresh galangal (or ginger), peeled | |
| 2 | ts | Salt |
| 6 | Shallots; peeled finely chopped | |
| 1 | tb | Shrimp paste |
INSTRUCTIONS
(Gaeng Mussaman - Thai) Soak the chilies in the warm water for 20 minutes, then remove and drain. Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside. In a food processor or blender, combine the drained chilies and the roasted spices with all the remaining ingredients and puree into a fine paste. Transfer to a clean airtight jar and refrigerate for up to one month. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 116-117 Recipes sent to me from Bill, wight@odc.net
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