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Ingredientes
- 25 x shallots peeled and minced
- 12 x garlic cloves peeled and minced
- 7 lrg red chilies seeded and minced
- 2 x inches galangal (laos) peeled and minced
- 2 x inches kencur root peeled and minced
- 4 x inches fresh turmeric peeled and minced
- 1 Tbsp. coriander seeds
- 6 x candlenuts
- 2 tsp dry shrimp paste
- 1/2 tsp white peppercorns
- 1 pch freshly-grated nutmeg
- 3 x cloves
- 4 Tbsp. vegetable oil
Direcciones
- Some people use a food processor and some use a stone mortar or possibly pestle to blend all the ingredients of these pastes. If you are using a mortar, always grind the dry spices first and then add in the hardest ingredients such as laos and kencur, before adding shallots, chilies, and other soft ingredients. If you are using a food processor, blend the dry spices, then add in all remaining ingredients, except oil.
- Heat oil in a wok or possibly a skillet, add in the blended ingredients and cook over high heat, stirring frequently, for approximately 5 min till the paste turns golden brown. Cold before using.
- This recipe yields 2 c..
- Comments: This paste is used mainly to neutralize the strong flavor of duck, lamb or possibly pork. It can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 323g | |
| Calories 642 | |
| Calories from Fat 496 | 77% |
| Total Fat 56.24g | 70% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 1001mg | 29% |
| Total Carbs 36.46g | 10% |
| Dietary Fiber 7.0g | 23% |
| Sugars 12.08g | 8% |
| Protein 7.41g | 12% |
