Tag Archives: galanga

Panaeng curry paste (will be translated upon request)

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Also called Phanaeng and in some places panang or penang. Karrypastaen that started me up on the home melamine ware pastes. It is delicious, fresh in flavor and a bit milder than the perhaps more familiar gul, red and green karrypasta.

Smager især fantastisk i kokosbaserede retter synes jeg.

Ingredients:

125 gr tørrede grønne jalapeno eller et par håndfulde friske (other chillies can obviously be used in the desired quantity)

4 spsk korianderfrø

8 spsk hakket løg eller skalotteløg

8 spsk hakket hvidløg

2 spsk hakket galangarod

2 spsk revet limeskal

4 spsk hakket citrongræs

2 spsk rejepasta

1 teaspoon salt

 

How to:

All knocked together in a mortar or run in a blender / food processor in.

Med friske chili kan pastaen opbevares mindst 2-3 uger på køl eller fryses i portioner (as. 2 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Massaman curry paste (will be translated upon request)

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Ingredients:

2 spsk korianderfrø

1 spsk hel spidskommen

1 spsk hel stjerneanis

1 lille stykke hel kanel 2-3 cm

5 spsk olie

4 tørrede Jalapeño eller nnogle friske

8 spsk hakket løg

8 spsk hakket hvidløg

1 spsk hakket citrongræs

2 tynde skiver galangarod

2 skalotteløg

1/4 tsk revet limeskal

 

How to:

Shock cinnamon crunch lightly in the mortar or grinding it easy on the cutting board with something heavy.

Coriander, cumin, stjerneanis og kanel ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.

Shock the cooled spices in a mortar or spice grinder used to grind them into powder.

Heat the oil in a small frying pan over medium heat. Steg pounds, onion and garlic golden.

Combine all ingredients in a blender and run it well.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 2 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 4 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Green curry paste (will be translated upon request)

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Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the green Thai curry.

Ingredients:

1 spsk korianderfrø

2 tsk spidskommen

1 tsk sorte peberkorn

15 store, grofthakkede green chillies (evt 10 store og 5-10 små)

2 tsk rejepasta

6 røde asiatiske skalotteløg

5 cm galangarod – chopped

12 hvidløgsfed – chopped

100 gr frisk koriander: roots, stems and leaves – chopped

6 kaffir limeblade – chopped

3 stilke citrongræs – the white part minced

1 spsk ingefær, chopped

Revet skal og saft af 1 lime

2 tsp salt

2 spsk olie

 

How to:

Koriander og spidskommen ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Shrimp paste is chopped into a few pieces and fry lightly on the dry pan over low to medium heat – det tager 3 – 5 minutter. Turn around well underway.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 2-3 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Red curry paste (will be translated upon request)

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Curry pastes used in all kinds simmer dishes – both the easy fast and those who should be a little longer. They are also delicious in soups – or mixed in once fast fish cakes, beef buns and much more. They come in a lot of mixtures and in some of the classic, there is a strong convergence of ingredients, but the relative amount of different, giving different flavor profiles. Here my version of the red Thai curry.

Ingredients:

2 spsk korianderfrø

1 spsk hel spidskommen

1 tsk sorte peberkorn

10 – 15 store/blandede røde chili – (possibly. cored and) finely chopped

2 tsk rejepasta

2 stilke citrongræs, the white part finely chopped

4 fed hvidløg, finely chopped

5 cm frisk galanga, finely chopped

2 spsk sesamolie

2 spsk frisk koriander, chopped (you can use the cilantro: stem, leaf and root)

1 tsk gurkemeje

1 teaspoon salt

 

How to:

Koriander og spidskommen ristes på en tør pande i 2-3 minutter ved jævn varme. Stir it constantly. It should scents light roasted and must of course be too dark. Let it cool.

Peppercorns and roasted crushes spices in mortar or ground in spice grinder.

Stood ingredient holders together in a mortar. Alternatively, blend the. Stop frequently and scraping the mass down the sides, so that it becomes well mixed.

Kan opbevares 1-2 uger på køl eller fryses i portioner (as. 1 top-spsk er passende pr. portion for two, I think – but a try). Jeg får 7 portioner ud af denne. They packed easily in small wrap packages and place in a freezer bag on which is written what is in.

Red curry paste (will be translated upon request) - hokkaido og blomkålssuppe m.m.

White Fire (will be translated upon request) – white chili sauce

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A very special chili sauce which protrudes somewhat from the usual. Den er meget koncentreret i smagen og en smule af den kan få en enhver ret til at smage som en tur til Østasien.

I do like the rather strong, because it is used in such small quantities – there must be a little bit to give strength also. The flavor is very intense.

Providing approximately. 7,4 dl

Ingredients:

Hvide chili – the number and strength aftertaste

2 dl risvineddike

150 gr palmesukker

15 gr salt

125 – 150 gr hvidløg

1 dl neutral olie

150 gr løg

150 gr ingefær

100 gr galangarod

ca 100 gr citrongræs

3 dl vand

Sodium benzoate

How to:

Clean white onions and cut into chunks.

Vask galangaen – scrubber the CE. with a grøntsagsbøste – and peel the ugliest part of the peel of, if anything it. You do not need to remove the rest. Cut it into small pieces.

Cut the top dry green piece of citrongræsstænglerne, cut the bottom root end and remove the outer leaves. Rinse them and cut them into slices.

Peel the ginger and cut into slices.

Vask chilien, skær stilken af og skær chilierne i et par stykker.

Come alt – except Atamon – to Dryden.

Simrer 30 minutter under låg.

Køler til den temperatur din blender kan håndtere.

Blend really well and passed through a sieve. The pulp is thrown out and the juice is poured back into the pot.

Koges, remove from heat and add Atamon.

Poured in small, rene, scalded, Atamonskyllede bottles which immediately closed and just turned a walk upside down and back again.

Note:

The sauce stand a bit in the bottle when it is – it means nothing. The shake just before use.

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Suggestions for use – kylling i 3 dage med White Fire

First Day: a good økokylling rubbed with olive oil and sprinkle with coarse salt. Sættes i kold ovn og steges 140 minutter ved 150 grader. Når der er 20 minutter tilbage af stegetiden, Brush the chicken with the White Fire. Serve with favorite accessories. I do often have a few narrow coarse flutes as a baker fifteen minutes just when the chicken comes out.

Thighs, drumsticks and wings eaten. Breast meat will keep for itself and all other (ben, skins were not eaten and everything smovs from roasting pan) stored in the refrigerator in a pan.

Second day: a few homemade coarse sandwich buns with chicken salad made on bryskødet, creme fraice, White Fire and whatever else you might want to put in. The picture shows white cucumber and Holy Mole and a little salt.

Third day: pot with chicken remains filled with water to the remains covered. The simmering with the lid on for an hour and sieve. The soup is poured back into the pot. If there is much fat as floats, you can remove some of it with a spoon.

You now have a super delicious because soup can be used with just what you want. Here I built the soup further by adding chickpeas and fresh tomatoes into chunks. Kogte det ved svag varme i 10-20 minutter. Blended with a hand blender and added coconut milk. Cooked quickly and tasted to the White Fire, ca 1 spsk æbleeddike og lidt salt.