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Written by yorky
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Thursday, 19 July 2007 |
 Ingredients
- 2 Lemon grass stalks
- 15 Fresh green chilies
- 3 Shallots, sliced
- 2 Garlic cloves
- 1 tblsp Galangal, chopped
- 4 Kaffir lime leaves, chopped
- 1/2 tsp Grated kaffir lime rind
- 1 tsp Coriander root, chopped
- 6 Black peppercorns
- 1 tsp Coriander seeds, dry roasted
- 1 tsp Cumin seeds, dry roasted
- 1 tblsp Sugar
- 1 tsp Salt
- 1 tblsp Vegetable oil
Method
Bruise the lower tender portion of the lemon grass stalks and put in a mortar. Add the remaining ingredients except the oil and grind to a paste. Gradually add the oil and blend in.
Use the paste immediately or transfer to a glass jar with an airtight lid and refrigerate. The pasts will keep for 3 to 4 weeks. |
