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Receta Hanglay Curry Paste
by Global Cookbook

Hanglay Curry Paste
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Ingredientes

  • 1/4 c. fish sauce
  • 1/4 c. tamarind juice
  • 3 Tbsp. very thinly sliced lemon grass
  • 3 Tbsp. palm sugar
  • 2 Tbsp. yellow bean sauce, (tao jiao)
  • 2 Tbsp. garlic, chopped
  • 2 Tbsp. prik ki nu haeng, (dry red birdseye chilis), crumbled
  • 2 Tbsp. challots, thinly sliced
  • 1 Tbsp. ginger, grated
  • 1 Tbsp. shrimp paste
  • 1 Tbsp. coriander seed
  • 1 Tbsp. cumin seed
  • 1 pch tumeric

Direcciones

  1. Toast the coriander and cumin seeds till fragrant, and grate. Combine allthe curry paste ingredients and process to a fine paste.
  2. Shelf life: Will keep 3-4 weeks in a well stoppered container, or possibly may be frzn (I suggest you freeze it in an ice cube tray to give useable portions for cookingwithout defrosting a large batch).