Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Thai Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Dried red chilies
1 t Cumin seeds
1 tb Coriander seeds
2 ct Pods
3 Cloves
6 tb Chopped garlic
4 tb Chopped shallots
1 tb Oil
10 Peppercorns
2 tb Chopped lemon grass
1 t Chopped galangal
1 t Chopped bergamot skin
1 t Chopped coriander root
1 t Shrimp paste, grilled
1 c Palm sugar
1 tb Salt
4 tb Tamarind juice
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
medium heat for 1 to 2 minutes until they are aromatic and slightly
browned.
Saute the chilies, garlic and shallots in the oil until lightly
browned.
Pound in the following order: a) garlic, shallots and chilies b)
coriander, cardamom pods, cumin, cloves and peppercorns c) lemon
grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or
burner for 1 to 2 minutes, or in a hot oven (425F) until the outside
is slightly burnt. Mix the shrimp paste with all the above
ingredients plus the sugar, salt and tamarind juice to form a fine
paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
