| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Thai |
Spice mix |
1 |
Cup |
INGREDIENTS
| 12 |
|
Dried red chili peppers, soaked, seeded & chopped |
| 1 |
ts |
Kaffir peel, chopped |
| 4 |
ts |
Cilantro root, chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Black peppercorns, ground |
| 2 |
ts |
Galanga powder |
| 1 |
ts |
Lemongrass, chopped |
| 1 |
ts |
Garlic, chopped |
| 1/2 |
c |
Shallots, chopped |
INSTRUCTIONS
Soak all dried ingredients until soft (See note).
Place all ingredients in a blender or food processor & blend until a smooth
paste is formed. If using dried ingredients, add some water, but not too
much.
NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh
called for above.
Puangkram CUP. Schmitz & Michael J. Worman, "Practical Thai Cooking"
Recipes sent to me from Bill, wight@odc.net
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