12 dried red chilies such as piquins s; eeds and stems removed
1 cup warm water
2 tablespoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 teaspoon cloves
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon ground cardamon
3 2 stalks lemongrass including the b; ulbs
1 2 piece fresh galangal (or ginger),; peeled
2 teaspoon salt
6 shallots; peeled finely chopped
1 tablespoon shrimp paste
Soak the chilies in the warm water for 20 minutes, then remove and drain.
Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamon in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside.
In a food processor or blender, combine the drained chilies and the roasted spices with all the remaining ingredients and puree into a fine paste.
Transfer to a clean airtight jar and refrigerate for up to one month.
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