Tag Archives: shrimp paste

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.

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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3

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.