Slice thin n fry the following ingredients n grind them immediately
5 dried chili - till colour changes
5 shallots - till light golden brown
5 garlic - till light golden brown
Fry the above paste together with
1/2 tbsp palm sugar
1/2 tbsp fish sauce
1 tbsp tamarind paste
Save them in jars. Can be kept for 3 months
To make soup - add enough of the above paste together with
some sliced lemongrass
some sliced galangal
few pieces of lime leaves
sliced onions
sliced garlic
lime juice to taste
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