| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Eastwest | 1 | servings |
INGREDIENTS
| 1/4 | c | Peeled; chopped fresh tumeric |
| (can substitute with 2 tbspns ground | ||
| Tumeric) | ||
| 1/4 | c | Peeled; chopped galangal |
| 1 | c | Cilantro stems |
| 1/2 | c | Peeled; chopped garlic |
| 3 | Lemon grass stalks; white part only, chopped | |
| 1/2 | c | Fish sauce; (3 Crab brand) |
| 1/2 | c | Fresh lime juice |
| 1 | c | Peeled shallots |
| 1/2 | c | Toasted Thai bird chiles |
| 5 | tb | Toasted; coarse-ground coriander seed |
| 2 | tb | Toasted; coarse-ground cumin seed |
| 2 | tb | Toasted; coarse-ground black peppercorn |
| 2 | tb | Kosher salt |
| 2 | c | Peanut oil |
| (could substitute with canola oil; | ||
| But the taste is far superior with | ||
| Lion & Globe brand peanut oil) |
INSTRUCTIONS
Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic, lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A15) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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