10 Dried red chilies 1 ts Cumin seeds 1 tb Coriander seeds 2 ct Pods 3 Cloves 6 tb Chopped garlic 4 tb Chopped shallots 1 tb Oil 10 Peppercorns 2 tb Chopped lemon grass 1 ts Chopped galangal 1 ts Chopped bergamot skin 1 ts Chopped coriander root 1 ts Shrimp paste, grilled 1 c Palm sugar 1 tb Salt 4 tb Tamarind juice Coarsely chop the chilies and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned. Saute the chilies, garlic and shallots in the oil until lightly browned. Pound in the following order: a) garlic, shallots and chilies b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots. Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.
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