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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
¼ cup 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 10-15
seconds or until the paste is smooth.
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
½ cup dill
½ cup 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.