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1
1
9
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1
1
3
1/4
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1/3
1/3
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6
2
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1
1-1/2
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t
T
---
T
t
c
---
c
c
---
cl
T
---
t
t
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-- Spice mix
Cumin Seeds
Coriander Seeds
Peppercorns, black
-- Galanga mix
Galangal (1)
Kaffir Lime peel (2)
Lemon Grass stalk
Cilantro root (3)
-- Chili mix
Thai Chili fresh (4)
Chili Leaf (opt) (5)
-- Shallot mix
Garlic
Shallots
-----------------
Shrimp Paste (6)
Salt
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All volume measures are after chopping small. This paste is
traditionally made by pounding in a large stone mortar, and that's still
really the best way for parts. See Note-7
- Separately dry fry CORIANDER and CUMIN until quite
fragrant and darkening just slightly, then cool and grind in a spice
mill along with Peppercorns. Do this first, because after the
chilis your nose may not work well for awhile.
- Peel GALANGAL if needed, and slice very thin. Slice into
fine threads, then slice the threads crosswise into tiny bits. Pound
to thin flakes in the mortar. Pour out into a bowl separate from the
spice mix.
- Slice LIME PEEL into tiny bits and pound as with the
Galangal. Add to the Galangal mix.
- Remove tough outer leaves from LEMON GRASS, cut off hard root
end and pound thoroughly with the smooth side of your kitchen mallet -
then slice crosswise as thin as you can for about 4 to 5 inches from
the root end. Pound to thin flakes in the mortar and add to the
Galangal.
- Chop CILANTRO ROOT (or stems) fine. Pound to thin flakes
(and/or pulp) in the mortar, then add to the Galangal mix.
- Slice CHILIS very thin. Chop CHILI LEAVES (if used).
Mix and put in a separate bowl.
- Crush, GARLIC and chop fine. Slice SHALLOTS very thin
and chop fine. Pound both to a pulp in the mortar, then scrape into
a bowl separate from the other ingredients.
- Run the Galangal mix in your mini-prep food processor (a
blender will also work but is too noisy for my taste) until it's as
fine as it's going to get.
- Add Chili mix. continue to process until finely blended. You
may need to stop and scrape down the sides a few times.
- Add Shallot mix and continue to process, but now it's going
to be sticky so you definitely need to stop and scrape down the sides
frequently.
- Add Shrimp Paste, Salt and Spice mix and
continue to process (scraping down the sides) until evenly mixed.
- You should now have a rather dry but fairly smooth paste. Pack in
a 6 oz jar. Stored tightly sealed in the refrigerator it will last
for months.
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