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Green Chili Paste PDF Print E-mail
Written by yorky   
Wednesday, 18 July 2007

  • 2 Lemon grass stalks
  • 15 Fresh green chilies
  • 3 Shallots, sliced
  • 2 Garlic cloves
  • 1 tblsp Galangal, chopped
  • 4 Kaffir lime leaves, chopped
  • 1/2 tsp Grated kaffir lime rind
  • 1 tsp Coriander root, chopped
  • 6 Black peppercorns
  • 1 tsp Coriander seeds, dry roasted
  • 1 tsp Cumin seeds, dry roasted
  • 1 tblsp Sugar
  • 1 tsp Salt
  • 1 tblsp Vegetable oil

Bruise the lower tender portion of the lemon grass stalks and put in a mortar. Add the remaining ingredients except the oil and grind to a paste. Gradually add the oil and blend in.

Use the paste immediately or transfer to a glass jar with an airtight lid and refrigerate. The paste will keep for 3 to 4 weeks.

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3.26 Copyright (C) 2008 / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."

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