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

  • 3 Lemon grass stalks
  • 10 Fresh red chilies, sliced
  • 115 gm Shallots, chopped
  • 4 Garlic cloves
  • 10 mm cube Galangal, sliced
  • 4 Fresh coriander stems
  • 1 tblsp Vegetable oil
  • 1 tsp Grated dried citrus rind
  • 10 mm cube Shrimp paste
  • 1 tblsp Coriander seeds
  • 2 tsp Cumin seeds
  • 1 tsp Salt

Bruise the lower tender portion of the lemon grass stalks and put in a mortar. Add the chilies, shallots, garlic, galangal and coriander stems. Grind to a paste gradually adding the oil.

rind and mix well.Heat the shrimp paste wrapped in foil in a frying pan. Add the shrimp paste and citrus rind and mix well.

Dry fry the coriander and cumin seeds in a cast iron frying pan then grind them to a powder in a spice grinder. Stir into the paste with the salt.

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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