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Panag Curry Paste

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Ingredients.

12 dried red chili peppers, seeded, soaked and coarsely chopped

1/4 cup chopped shallots

1/4 cup chopped garlic

2 tbsps chopped fresh lemongrass

1 tbsp chopped fresh galangal

3  fresh kaffir lime leaves, deveined and finely chopped

1 tsp ground mace

1 tsp cardamon seeds

1 tsp peppercorn, whole or freshly ground

1 tbsp chopped coriander root

2 tsps caraway seeds

2 tsps shrimp paste

1 tsp salt

Preparation

Soak all dried ingredients for 1 hour or until soft.

Place all ingredients in a blender or food processor and blend them until smooth.  If you used dried ingredients, add a small amount of soaking water of the ingredients to make the paste.

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Nam Ya Curry Paste

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This paste is mainly for fish curries, but it can be used with any white meat such as chicken.

Ingredients

6 dried red chili peppers, seeded, soaked, and coarsely chopped

1/4 cup chopped shallots

1 Tbsp chopped garlic

2 tsps chopped fresh galangal

1/4 cup chopped fresh lemon grass

3 fresh kaffir lime leaves, deveined and chopped

2 tsps shrimp paste (kapi)

1 cup chopped fresh grachai

1 tsp salt

Preparation

Soak the dried ingredients until soft.

Place all ingredients except the last two in a blender or food processor an blend them for a few seconds.  Add the salt and blend it until it is smooth.

If you used dried ingredients, add some soaking water to make a past.

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Appetizer: Hen Ratatouille

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Paste

2 stalks lemongrass, thinly sliced

8 kaffir lime leaves, deveined, shredded

5 garlic cloves, coarsely chopped

1 tablespoon peeled, coarsely chopped galangal

1/2 teaspoon turmeric

1 1/2 cups water

Other ingredients

1/2 pound green papaya, peeled and seeded

1 1/2 pound buttercup squash or winter squash, peeled, seeded, and cut into 2-inch chunks

1/2 pound eggplant, peeled and cut into 2-inch chunks

1/2 pound string bean, cut into 1 1/2-inch lengths

1 large Cornish hen, cut into bite-sized pieces with a cleaver

1-2 tablespoons fish sauce ,

1 teaspoon salt

1/2 teaspoon sugar

2 cups water

1/4 pound Chinese spinach leaves, torn into bite-sized pieces (or regular spinach)

Thinly slice chilies

Preparation

To make the paste, combine all the ingredients in a blender and blend them for 2 to 3 minutes or until smooth.

Combine the papaya, squash, eggplant and string beans in a large stockpot over medium-high heat.  Add the Cornish hen, spice paste and stir constantly for about 5 minutes or until the vegetables and bird are well coated.

Add the roasted rice powder (optional), fish sauce, salt, sugar and water, stirring well.  Cook for another 10 to 12 minutes or until the vegetables are soft and the chicken is tender while stirring occasionally.  Stir in the Chinese spinach and serve with lots of chilies for 4 servings.

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Appetizer: Grilled Beef with Lemongrass Paste

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Materials

16 wooden or metal skewers

Ingredients for 16 skewers

PASTE

1 stalk lemongrass, thinly slice

2 large shallots, coarsely shopped

5 garlic cloves, coarsely chopped

2fresh Kaffir lime leaves, deveined and shredded

1/8 teaspoon turmeric

1/4 cup water

Others

3 tablespoons vegetable oil

11/2 tablespoons sugar

1 teaspoon salt

11/4 pounds boneless sirloin steak, cut into pieces 11/2-inch long by 11/4-inch wide and 1/4-inch thick.

1/3 cup peanuts, roasted and finely ground

Preparation

To make the paste, blend all the ingredients in a blender for 2 to 3 minutes or until smooth.  Combine the paste in a bowl with the oil, sugar, and salt.

Add sirloin and stir to coat thoroughly  with the paste.  Allow to marinate for at lest an hour at room temperature or as long as overnight in the refrigerator.

Note

This grilled beef can be served with rice, a pickled side dish.  You can substitute the beef with pork.  This grilled beef is wonderful not just for appetizer, but also the entree, served with rice.

What do you think?

I love to hear your thoughts.  Please leave your comments below

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