10 shallots
2 garlic cloves
5 dried chilies
5 red chilies
1/2 cm fresh ginger
2 candlenut
1/2 tsp ground coriander (or 2 tbsp coriander seeds)
1/4 cup cooking oil
30 g palm sugar (gula melaka / gula merah)
1/2 tbsp tamarind pulp, dissolve in 2 tbsp hot water
5 kaffir lime leaves
5 salam leaves, bruised
30 g galangal, bruised
1 lemongrass
1/4 fresh nutmeg
3 cloves
2 cm cinnamon
1/4 star anise (optional)
1 cardamom pod
1/4 tsp fennel seeds
250 cc coconut milk
100 g roasted peanuts, ground coarsely
50 cc hot water (optional)
Salt and pepper to taste (optional)
directions:
Pound shallots, garlic, dried and fresh chilies, ginger, candlenut and ground coriander in a mortar to coarse paste.
Heat cooking oil in a non-stick pan. Stir-fry chili paste over medium heat for 3-5 minutes.
Add palm sugar and tamarind juice. Cook for another minute.
Add kaffir lime leaves, salam leaves, galangal and lemongrass stalks. Stir-fry quickly about 2 minutes.
Pour in coconut milk and lower heat. Simmer for 5-7 minutes, keep on stirring.
Toss in the rest of the spices and cook briefly for a minute.
Add the ground peanut. Stir well and remove from heat.
Serve warm with satay or meat skewers and rice cake.
10 shallots2 garlic cloves5 dried chilies5 red chilies1/2 cm fresh ginger2 candlenut1/2 tsp ground coriander (or 2 tbsp coriander seeds)1/4 cup cooking oil30 g palm sugar (gula melaka / gula merah)1/2 tbsp tamarind pulp, dissolve in 2 tbsp hot water5 kaffir lime leaves5 salam leaves, bruised30 g galangal, bruised1 lemongrass1/4 fresh nutmeg3 cloves2 cm cinnamon1/4 star anise (optional)1 cardamom pod1/4 tsp fennel seeds250 cc coconut milk100 g roasted peanuts, ground coarsely50 cc hot water (optional)Salt and pepper to taste (optional)directions:Pound shallots, garlic, dried and fresh chilies, ginger, candlenut and ground coriander in a mortar to coarse paste.Heat cooking oil in a non-stick pan. Stir-fry chili paste over medium heat for 3-5 minutes.Add palm sugar and tamarind juice. Cook for another minute.Add kaffir lime leaves, salam leaves, galangal and lemongrass stalks. Stir-fry quickly about 2 minutes.Pour in coconut milk and lower heat. Simmer for 5-7 minutes, keep on stirring.Toss in the rest of the spices and cook briefly for a minute.Add the ground peanut. Stir well and remove from heat.Serve warm with satay or meat skewers and rice cake.
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