| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shallots; chopped |
| 10 | Cloves garlic; chopped | |
| 10 | Red Jalapenos; dried and chopped | |
| 4 | sl | Galangal; fresh |
| 2 | tb | Lemon grass; chopped |
| 1 | tb | Coriander root; chopped |
| 1/2 | ts | Cumin |
| 1 | ts | Shrimp paste |
| 1 | ts | Salt |
| 3 | tb | Good quality veg. oil (non-scented) for frying |
INSTRUCTIONS
Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <chrisko@mozart.inet.co.th> Subject: Dipping Sauce from Hell, Part II As always, use a pestle and mortar etc. etc. Heat a small skillet on medium-high, add the oil. Slowly fry the paste for 5 minutes until it is fragrant. CHILE-HEADS DIGEST V2 #272 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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