Yield: 1 Servings
|1 teaspoon||Whole black pepper|
|1 teaspoon||Sesame seeds|
|¼ teaspoon||Freshly ground nutmeg|
|½ teaspoon||Terasi [ blachan; fermented shrimp paste]|
|1 teaspoon||Ground coriander|
|1 tablespoon||Turmeric [ use fresh if available]|
|5 teaspoons||Galangal [ laos; use fresh if avaiable]|
|2 teaspoons||Lesser galangal [ kencur]|
|1 tablespoon||Grated ginger|
From: Nexus User patthom <patthom@...> Date: Sun, 4 Aug 1996 10:10:08 +0930 grind whole seeds in pestle and mortar, then blnd all together. You can use a food processor for this part. It should be golden yellow and thick paste like.
This is used in many ways...rub over chicken and barbecue, marinade fish and warp in banana leaf and steam, add to rice porridge.
Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and hald stick finely chopped lemon grass. kead until very sticky. Mold around soaked bamboo satay sticks and charcoal grill.
this is chicken satay, not the kebabs that are sold for tourist consumption.
CHILE-HEADS DIGEST V3 #062
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .