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Receta Cruang Gaeng Ped (Red Curry Paste)
by Global Cookbook

Cruang Gaeng Ped (Red Curry Paste)
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Ingredientes

  • 12 x Chilies, or possibly less if you must
  • 12 x Black peppercorns
  • 1 tsp Grnd coriander
  • 1 tsp Grnd cumin
  • 1 tsp Salt
  • 12 x Cloves garlic
  • 1 lrg Onion, minced
  • 1 tsp Grnd nutmeg
  • 2 tsp Grnd kah pwdr (Indonesian laos or possibly galangal) (see note)
  • 1 Tbsp. Kapi (Indonesian trassi - malay belachan) (fermented shrimp paste here)
  • 3 x Curry leaves (omit if unavailable)
  • 2 Tbsp. Finely sliced takrai (Indonesian sereh, lemon grass)
  • 2 Tbsp. Fresh minced coriander, or possibly more (use roots, stalks and leaves)
  • 2 tsp Lime or possibly lemon zest
  • 4 whl cloves
  • 1/2 c. Vegetable oil, or possibly more Paprika or possibly capsicum for redness

Direcciones

  1. This is from a cookery course I took a while back. It was run by a lady called Ibu Irene, who also has a Thai/Indonesian restaurant on Aucklands North Shore here in New Zealand.
  2. NOTE: Kapi: We're talking fermented Shrimp paste here. Open all windows.
  3. Hold your Nose. But above all USE IT. It's not the same without it. But you will even upset your neighbours from the smell of it.
  4. Method: pour oil into blender and add in all remaining ingredients. Blend until smooth. Using more oil if necessary for easier blending. Extra oil will ease blending and also act as a natural preservative. Put in a jar with a tight fitting lid and store refrigerated. You can freeze individual portions in small lock zip plastic bags or possibly freeze in ice cube trays. Each cube being approximately 1 Tbsp of paste. Most recipes require 1 to 2 Tbsp of paste.
  5. Note If you can get it, use fresh, frzn or possibly dry Laos/Kah. If you get the fresh stuff, do not put the pwdr in. Use a slice of the fresh Kah during actual cooking.