Yield: 1 Servings
|250 grams||Red (spanish) pepper, seeds removed|
|1 teaspoon||Terasi (shrimp paste)|
|1||Demispoon ebie (dried shrimp), soaked in hot water|
|2||Cm of laos (galangal)|
|½ cup||Corn oil for frying|
Method : * Blend/grind all ingridients except the laos in a food processor until smooth paste. * fry the chilli paste in a pan with hot oil and put in the laos, add ½ cup hot water. * stir about every 3 minutes until it gets thick and slightly pastey.
Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong <sereneo@...>