| 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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