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Spice Paste

Spice Paste

Sunset JUNE 1999

  • Yield: Makes about 1 cup

Ingredients

  • 1 stalk (12 in.) fresh lemon grass
  • 2 cups sliced shallots
  • 3 tablespoons sliced garlic
  • 1/2 cup sliced fresh red or green jalapeños
  • 3 tablespoons sliced peeled fresh galangal (optional)
  • 2 tablespoons thinly sliced peeled fresh ginger
  • 1 1/2 teaspoons coriander seed
  • 1 teaspoon ground dried turmeric
  • 6 salted roasted macadamia nuts
  • 2 tablespoons salad oil

Preparation

Trim and discard tough top and root end of 1 stalk (12 in.) fresh lemon grass. Remove and discard tough outer layers. Thinly slice tender inner part, then whirl in a food processor until finely chopped. Add 2 cups sliced shallots, 3 tablespoons sliced garlic, 1/2 cup sliced fresh red or green jalapeños, 3 tablespoons sliced peeled fresh galangal (optional), 2 tablespoons thinly sliced peeled fresh ginger, 1 1/2 teaspoons coriander seed, 1 teaspoon ground dried turmeric, and 6 salted roasted macadamia nuts; whirl until finely ground. Put spice paste and 2 tablespoons salad oil in an 8- to 10-inch frying pan over high heat. Stir until paste is slightly darker and drier, 6 to 8 minutes. Use hot or cool. If making up to 3 days ahead, cover and chill; freeze to store longer.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 52%
  • Protein: 0.8g
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Carbohydrate: 5g
  • Fiber: 0.3g
  • Sodium: 7.3mg
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