I wish you good.

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Joined 1 year ago
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Cake day: March 17th, 2024

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  • Basically…

    Galanga, lemongrass, shallot, garlic, birds eye peppers or lombok, coriander seeds and fish paste or dried shrimp is a good start in a mortar and pestle.

    Better than anything store bought or out of a food processor. There is nothing like fresh pounded spices. It takes effort but makes a big difference in getting authentic flavor.

    Start with a can of coconut milk and reduce it so you only have fat left, then fry your pounded spices in that, add proteine (no need to fry), add some boullion, curry and lime leaves, another can of coconut milk a bit later.