| 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 |
tb |
Soft brown sugar |
| 5 |
ml |
(1 tsp) tamarind concentrate |
| 2 |
tb |
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" <MSpork@msn.com> on Jun 2, 97
A Message from our Provider:
“With Jesus, you can do it”