Recipes (continued)
SAUCES AND PASTES
Laksa Paste
½ cup dried shrimp
3 large dried chillies, seeds removed
1 tablespoon blachan (belecan) or shrimp paste
6 thai shallots or eshallots, quartered
6 candle nuts
5 cloves garlic
4 kaffir lime leaves
¼cup firmly packed Vietnamese mint leaves 3 fresh chillies, seeds removed, if desired
2 stalks lemon grass, white only, roughly chopped
1 large knob fresh galangal, roughly chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons lemon juice ½ cup vegetable oil
1.Place shrimp and chillies in a small bowl; pour over boiling water and stand for 15 minutes. Drain.
2.Place all ingredients into the jug and place lid firmly onto jug. Remove the measuring cap and insert the processing baton.
3.Slowly increase speed to 3 and using the baton to assist, blend ingredients for approximately 20 seconds. Increase to speed 5 and blend for a further
4.Cook mixture in a non stick frying pan for 5 minutes, stirring constantly. Allow mixture to cool before transferring to a clean air tight container. Paste will keep in the refrigerator for 3 days or in the freezer for 3 months.
Salsa Verde
1 cup flat leaf parsley
½cup dill
½cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper ¾ cup extra virgin olive oil
1.Combine all ingredients into the jug and place lid firmly onto jug. Remove the measuring cap and insert the processing baton.
2.Slowly increase the speed to 2 and using the baton to assist, blend for approximately 5 seconds or until the mixture is at desired texture.
Serving suggestion: Serve with grilled or barbecued fish fillets or chicken breast fillets.
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