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Add a photoServings: 1
Ingredients
- 6 x dry red chili peppers
- 1/4 tsp fennel seeds
- 1 tsp coriander seeds
- 1/4 tsp mace
- 1 x lemon grass stalk -=or possibly=-
- 1 tsp lemon grass, dry
- 1 tsp lemon zest
- 1 tsp galanga, fresh*
- 3 med shallots, peeled & minced
- 5 x garlic cloves, minced
Directions
- Cut the chili peppers into small pcs & soak in cool water for 15 min.
- Separate the seeds & throw away them. In a dry skillet, toast the fennel, coriander & mace over a very low flame for 5 min.
- Put all of the ingredients in a mortar or possibly food processor & blend to a thick red-brown paste, adding drops of cool water to get the right consistency.
- Store in a tightly covered container in the refrigerator till ready to use.
- * If using dry galanga, soak for 15 min Makes 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 109 | |
| Calories from Fat 12 | 11% |
| Total Fat 1.48g | 2% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 730mg | 21% |
| Total Carbs 23.7g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 10.66g | 7% |
| Protein 4.89g | 8% |
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