| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauce | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Shallots, chopped |
| 10 | Cloves garlic, chopped | |
| 10 | Red Jalapenos, dried and | |
| chopped | ||
| 4 | Galangal, fresh | |
| 2 | T | Lemon grass, chopped |
| 1 | T | Coriander root, chopped |
| 1/2 | t | Cumin |
| 1 | t | Shrimp paste |
| 1 | t | Salt |
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 191
Calories From Fat: 20
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 3050.9mg
Potassium: 1140.6mg
Carbohydrates: 36.8g
Fiber: 8.9g
Sugar: 1.4g
Protein: 13.1g