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Recipe by: zemira
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See below ingredients and instructions of the recipe
13 sm Dried chilies
2 tb Chopped shallots
4 tb Chopped garlic
1 tb Chopped galangal
2 tb Chopped lemon grass
2 ts Chopped kaffir lime rind
1 tb Chopped coriander root
20 Peppercorns
1 ts Shrimp paste
1 tb Coriander seed
1 ts Cumin seed
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat, put the coriander seeds and cumin seeds and dry fry
for about 5 minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp
paste and blend to mix well. Then add the coriander seed-cumin seed
mixture and the shrimp paste and blend again to obtain about 3/4 cup
of a fine-textured paste.
This can be stored in a glass jar in the refrigerator for about 3-4
months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan
Pinyo Srisawat.
Recipe By :
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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