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.