| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Relishes, Indonesian |
8 |
Servings |
INGREDIENTS
| 2 |
|
Coconut; grated |
| 1 1/2 |
|
Onion, large |
| 1 |
|
Thai pepper |
| 4 |
|
Garlic clove |
| 1/2 |
ts |
Galangal; grated |
| 1 |
tb |
Coriander powder |
| 1/2 |
tb |
Cumin |
| 1/2 |
ts |
Shrimp paste |
| 2 |
tb |
Sugar, brown, dark |
| 3 |
tb |
Tamarind water |
| 2 |
|
Lime leaf |
| 2 |
|
Bay leaf |
| 2 |
ts |
Salt |
INSTRUCTIONS
Calories per serving: 84 Fat grams per serving: 4 Approx. Cook Time:
2:30 Grind onion, garlic, and pepper together in a food processor. Add
galangal, coriander, cumin, and shrimp paste. Fry together in a little oil
until light brown. (This step can take up to 20 minutes, depending on the
stove and pan.) Combine with all remaining ingredients. Mix well and spread
on a cookie sheet. Toast in a slow (250 degree) oven until crisp, stirring
frequently (every 10 minutes). This takes about two hours. Store in an
airtight jar (can be kept frozen). Serve with a handful of salted peanuts
(optional) mixed with the coconut. Sprinkle on just about anything.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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