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Add a photoServings: 1
Ingredients
- 14 x shallots peeled and minced
- 26 x garlic cloves peeled and minced
- 1 x inch kencur root peeled and minced
- 1 1/2 x inches galangal (laos) peeled and minced
- 10 x candlenuts
- 5 x inches fresh turmeric peeled and minced (or possibly 5 tspns turmeric pwdr)
- 4 Tbsp. minced palm sugar
- 4 Tbsp. vegetable oil
- 2 stalk lemongrass bruised
- 2 x salam leaves
- 10 x red warm chilies finely sliced
Directions
- Put shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar into a food processor or possibly use a mortar and grind coarsely.
- Heat oil in a wok or possibly a skillet and fry all ingredients, stirring frequently, till the paste changes to a golden brown color. Cold before using.
- This recipe yields 2 c..
- Comments: This basic paste can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 501g | |
| Calories 908 | |
| Calories from Fat 489 | 54% |
| Total Fat 55.4g | 69% |
| Saturated Fat 4.17g | 17% |
| Trans Fat 1.4g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1390mg | 40% |
| Total Carbs 103.9g | 28% |
| Dietary Fiber 6.4g | 21% |
| Sugars 67.79g | 45% |
| Protein 10.89g | 17% |
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