Yield: 1 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Ginger; fresh, finely chopped |
4 \N | Blades lemon grass; finely chopped |
4 \N | Cloves garlic; finely chopped |
2 \N | Dozen peanuts; cashews or almonds, chopped |
6 \N | Shallots; finely chopped |
40 \N | Thai red chiles; chopped (seeded if you want less heat) |
1 teaspoon | Black peppercorns; crushed |
1 teaspoon | Palm or brown sugar |
1 teaspoon | Turmeric; ground |
3 teaspoons | Salt |
Date: Thu, 21 Mar 1996 13:42:48 +0700 From: Chris Kridakorn - Odbratt <chrisko@...> Subject: Dipping Sauce from Hell, Part II Use a pestle and mortar or food processor to grind all the ingredients to a smooth paste. this makes enough for storage.
CHILE-HEADS DIGEST V2 #272
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .