BR8577 BBL550XL_IB_Amend07 15/8/07 9:11 AM Page 24
Dips, sauces, dressings, curry pastes continued
Satay sauce
2 cloves garlic, peeled
1 small onion, peeled and quartered
2 teaspoons peanut oil
1⁄2 cup roasted peanuts
1 small chilli, halved and seeded
2⁄3 cup water
2 tablespoons lemon juice
1 tablespoon dark soy sauce
2 tablespoons coconut milk
1 teaspoon brown sugar
1.Place garlic and onion into the blender jug, pulse until chopped.
2.Heat peanut oil in a saucepan and cook garlic and onion mixture until lightly browned.
3.Place remaining ingredients into the blender jug. Use Speed 3/Blend, blend until smooth. Pour combined mixture over garlic and onion mixture and stir over a gentle heat to warm through.
Serve immediately or cover and store in the refrigerator.
TIP:Satay sauce may thicken on standing, if this happens stir in a little more warm water.
Thai green curry paste
4 large green chillies, stems removed and roughly chopped
1 teaspoon black peppercorns
1 onion, roughly chopped
2 cloves peeled garlic
1 bunch coriander, including root, washed and chopped
1 stem lemongrass, trimmed and thinly sliced
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons dried shrimp paste
1 teaspoons ground turmeric
1 cup tablespoon oil
1.Place all ingredients into blender jug. Use Speed 3/Blend, blend to a smooth paste.
TIP:Scrape sides of blender jug with a spatula and add a little extra oil or tablespoon of water
if necessary.
TIP:Store curry paste in an airtight container in the refrigerator.
TIP:Substitute 2 teaspoons chopped lemon rind for lemongrass.
TIP:This curry paste is best suited to poultry. Allow 2 tablespoons paste per 1Ib (500g) poultry
Malaysian curry paste
1⁄2 cup coriander seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1⁄4 cup dried chillies, broken
6 cloves garlic, peeled
4 teaspoons chopped fresh ginger
5 candle nuts, chopped
2 tablespoons desiccated coconut
3 teaspoons blachan (shrimp paste)
2 teaspoons tamarind paste
2 teaspoons ground turmeric
4 stems fresh lemon grass, thinly sliced
11⁄2 cup oil
1.Place all ingredients in blender jug.
Use Speed 3/Blend, blend to a smooth paste.
TIP:Store curry paste in an air tight container in the refrigerator.
TIP:Candle nuts, blachan and tamarind paste are all available in the Asian section of most supermarkets or Asian grocery stores.
TIP:If candle nuts are difficult to find use another nut i.e. Peanut, macadamia.
TIP:This curry paste is best suited to fish and shellfish. Allow 2 tablespoons paste per 1Ib (500g) seafood or fish.
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