| 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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