| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Thai | Mixes and s, Oriental / | 1 | Servings |
INGREDIENTS
| 5 | Cloves garlic, unpeeled | |
| 5 | Shallots, unpeeled | |
| 5 | Fresh red chilies a small | |
| piece of trassi | ||
| 1 | T | Soft brown sugar |
| 5 | 1 tsp tamarind concentrate | |
| 2 | T | Peanuts |
INSTRUCTIONS
Put the unpeeled garlic and shallots over a barbecue or in a heavy cast-iron frying pan and grill or dry fry until the skins are dark brown and the insides soft. Dry fry the chilies and the trassi wrapped in foil, until the trassi darkens and the chilies soften. Peel the garlic and shallots, chop the chilies, removing the seeds, and pound or process everything to a paste. Store for about a week in a jar in the refrigerator. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" <[email protected]> on Jun 2, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 1838
Calories From Fat: 95
Total Fat: 11.4g
Cholesterol: 0mg
Sodium: 6732.6mg
Potassium: 8529.5mg
Carbohydrates: 413.1g
Fiber: 1.6g
Sugar: 14.2g
Protein: 65.5g