Rempah
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ginger; fresh, finely chopped |
| 4 | Blades lemon grass; finely chopped | |
| 4 | Cloves garlic; finely chopped | |
| 2 | Dozen peanuts; cashews or almonds, chopped | |
| 6 | Shallots; finely chopped | |
| 40 | 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 |
Directions
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, .