Mmmmmm.
*1/2 cup oil
*2 shallots, finely chopped
*2 cloves garlic, finely chopped
*1 1/2 oz chilli flakes
*1/4 tsp. palm sugar (if available)
heat the oil in a small saucepan and fry the shallots and garlic until brown. Add the chilli flakes and palm sugar and stir well. Season with a pinch of salt. Stores in reefer for several weeks.
Mmmmmm as well.
*oil for frying
*20 shallots, sliced
*10 cloves garlic, sliced
*3 Tbsp. dried shrimp
*7 dried red chillies, chopped
*3 Tbsp. tamarind puree (3 Tbsp. lime juice if you can't find tamarind)
*6 Tbsp. palm sugar
*1 tsp. shrimp paste
heat the oil in wok or frying pan. Fry the shallots and garlic together until golden, then transfer to blender of food processor. fry the dried shrimp and chillies for 1 to 2 minutes, then add to blender along with remaining ingredients. Add as much oil as necessary to make a pourable paste. Put paste back into clean saucepan and bring to boil. Reduce heat and simmer until thick. DO NOT overcook! Season with salt or fish sauce. Will keep for several months in airtight jar.
*1/2 cup oil
*2 shallots, finely chopped
*2 cloves garlic, finely chopped
*1 1/2 oz chilli flakes
*1/4 tsp. palm sugar (if available)
heat the oil in a small saucepan and fry the shallots and garlic until brown. Add the chilli flakes and palm sugar and stir well. Season with a pinch of salt. Stores in reefer for several weeks.
Mmmmmm as well.
*oil for frying
*20 shallots, sliced
*10 cloves garlic, sliced
*3 Tbsp. dried shrimp
*7 dried red chillies, chopped
*3 Tbsp. tamarind puree (3 Tbsp. lime juice if you can't find tamarind)
*6 Tbsp. palm sugar
*1 tsp. shrimp paste
heat the oil in wok or frying pan. Fry the shallots and garlic together until golden, then transfer to blender of food processor. fry the dried shrimp and chillies for 1 to 2 minutes, then add to blender along with remaining ingredients. Add as much oil as necessary to make a pourable paste. Put paste back into clean saucepan and bring to boil. Reduce heat and simmer until thick. DO NOT overcook! Season with salt or fish sauce. Will keep for several months in airtight jar.
