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Ingredientes
- 8 x red chilies seeded and sliced
- 1 tsp dry shrimp paste (terasi) toasted
- 1/4 tsp grated nutmeg
- 3 x garlic cloves peeled and sliced
- 6 x shallots peeled and sliced
- 1 tsp salt
- 1 1/2 tsp minced palm sugar
- 2 Tbsp. oil
- 2 x salam leaves
- 2 x lemongrass stalks bruised
- 1/2 x inch galangal (laos) peeled and sliced
- 4 Tbsp. tamarind juice
Direcciones
- Grind with a mortar and pestle or possibly blend the first 7 ingredients very finely.
- Heat the oil over medium-high heat. Saute/fry the grnd ingredients along with salam leaves, lemongrass and galangal. Stir it frequently till the mix changes color and becomes very fragrant.
- Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cold.
- Remove salam leaves, lemongrass and galangal before serving.
- Keeps up to 1 week or possibly longer if refrigerated.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 311g | |
| Calories 392 | |
| Calories from Fat 255 | 65% |
| Total Fat 28.89g | 36% |
| Saturated Fat 3.1g | 12% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2345mg | 98% |
| Potassium 926mg | 26% |
| Total Carbs 33.75g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 19.78g | 13% |
| Protein 5.75g | 9% |
