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Ингредиенты
- 10 x shallots peeled and minced
- 6 x garlic cloves peeled and minced
- 4 x inches galangal (laos) peeled and minced
- 2 x inches ginger root peeled and minced
- 10 x candlenuts
- 4 Tbsp. minced palm sugar
- 4 Tbsp. vegetable oil
- 10 sm red warm chilies finely sliced
- 6 lrg red chilies seeded and minced
- 1 tsp coriander seeds
- 1 Tbsp. white peppercorns
- 2 x salam leaves
Инструкции
- Combine all ingredients, except oil and salam leaves, place in a food processor and grind coarsely. Heat vegetable oil in a heavy saucepan or possibly wok till very warm. Add in grnd ingredients together with salam leaves and cook over medium heat for 5 min, stirring frequently, till marinade changes to a golden brown color. Set aside and cold before using. Keep refrigerated for 24 hrs before using to maximize the flavor.
- This recipe yields 1 c..
- Comments: This basic paste can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.
- Yield: 1 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 656g | |
| Calories 933 | |
| Calories from Fat 495 | 53% |
| Total Fat 56.07g | 70% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 43mg | 2% |
| Potassium 1963mg | 56% |
| Total Carbs 110.79g | 30% |
| Dietary Fiber 10.7g | 36% |
| Sugars 77.39g | 52% |
| Protein 12.47g | 20% |
