Yield: 1 servings
Measure | Ingredient |
---|---|
1 small | Onion |
\N \N | Cloves garlic |
2 teaspoons | Gaip (shrimp paste) |
\N slice | Fresh or dried ka -- |
\N \N | (galingale) or sub.g |
\N \N | Dried chillies |
\N \N | Stalks lemongrass -- chop |
\N \N | Fine |
½ teaspoon | Peppercorns |
2 tablespoons | Coriander seeds |
2 tablespoons | Cumin seeds |
\N \N | Whole cloves |
Peel & quarter the onion, peel the garlic then wrap them together in foil and roast for 15 mins. Wrap the gapi separely and roast also.
(Traditional way is to wrap in banana leaf, try it if you have one handy) Chop the kai finely and throw it with all the other ingredients into a dry wok and shake over a moderate heat for 5 mins.
or so, until they begin to brown. In a mortar, pound all the ingredients, except the gapi, together to a smooth paste. Add the gapi, and pound until mixed. Store covered in the refrigerator til needed.
From: The Thai Cookbook, Authentic Recipes for Your Kitchen by Pannipa Dibbayawan and Guy Cox Typed by Joell Abbott 8/94 Recipe By :