Salads and Dressings, Sauces

Laksa Paste

  • 1 Onions Red
  • 1 pinch Salt
  • 2 tablespoons Ginger, fresh, chopped
  • 1 tablespoon Galangal
  • 4 Garlic cloves
  • 1 teaspoon Turmeric Fresh
  • 1 LemonGrass Stalk
  • 3 Chilis Fresh
  • 6 Macadamia nuts
  • 1/2 teaspoon Shrimp paste
  • 1 bunch Coriander, fresh, chopped
  • 10 Vietnamese mint leaves
  • 1 tablespoon Coriander seeds
  • 4 Cardamom pods
  • 4 Cloves
  • 1 teaspoon Fennel seed
  • 1 teaspoon Cumin seed
  • 1/2 teaspoon Cinnamon

    • Starting with the onion and the salt ­ the salt helps to break down the onion with its texture ­ pound each ingredient with a mortar and pestle. Add the next ingredient once the previous one has beenpounded. Put the paste in an airtight container, cover with a drizzle of vegetable oil to seal in the flavours, and refrigerate for up to a month.

    Note: If youdon't have a mortar and pestle you can combine all the ingredients in a blenderor food processor.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cactus Jak of Nsw (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!