Preparation:
Preheat the broiler. Cut the chili peppers into small pieces and soak them in a cup of cold water for 15 minutes. Remove the seeds and discard them. Put the garlic and shallots on a flat baking sheet and broil for 5 minutes. Allow the garlic and shallots to cool, then peel and set aside.
In a dry skillet, toast the coriander seeds, mace, fennel seeds and peppercorns over a low flame for 5 minutes. Set aside.
In the same skillet, toast the galanga, lemon grass and chili peppers for 5 minutes or until the mixture starts to turn brown. Put all the ingredients into a mortar or a food processor and blend until a thick paste has formed. Add drops of cold water if the mixture is too thick. Store in a tightly covered container in the refrigerator.
* Fresh galanga needs to be broken up into small pieces.
Makes 1/2 cup.
Pojanee Vatanapan's "Thai Cookbook |
