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Receta Chicken Spice Paste (Bumbu Ayam)
by Global Cookbook

Chicken Spice Paste (Bumbu Ayam)
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Ingredientes

  • 14 x shallots peeled and minced
  • 26 x garlic cloves peeled and minced
  • 1 x inch kencur root peeled and minced
  • 1 1/2 x inches galangal (laos) peeled and minced
  • 10 x candlenuts
  • 5 x inches fresh turmeric peeled and minced (or possibly 5 tspns turmeric pwdr)
  • 4 Tbsp. minced palm sugar
  • 4 Tbsp. vegetable oil
  • 2 stalk lemongrass bruised
  • 2 x salam leaves
  • 10 x red warm chilies finely sliced

Direcciones

  1. Put shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar into a food processor or possibly use a mortar and grind coarsely.
  2. Heat oil in a wok or possibly a skillet and fry all ingredients, stirring frequently, till the paste changes to a golden brown color. Cold before using.
  3. This recipe yields 2 c..
  4. Comments: This basic paste can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.
  5. Yield: 2 c.