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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 30g Recipe makes 2 1/2 cups) The following items or measurements are not included below: white peppercorns candlenuts 7 stalks lemongrass coriander root |
||
| Calories 69 | ||
| Calories from Fat 23 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 270mg | 7% | |
| Total Carbohydrate 13.0g | 4% | |
| Dietary Fiber 6.0g | 24% | |
| Sugars 0.2g | ||
| Protein 3.0g | 6% | |
Rempah Paste
By: Jewelies
Nov 28, 2007
This is used in my Malay Braised Duck Curry.
2 1/2 cups
Ingredients
- 5 tablespoons coriander seeds
- 1 1/2 teaspoons white peppercorns
- 1 1/2 teaspoons cumin seeds
- 13 garlic cloves
- 26 candlenuts
- 7 stalks lemongrass
- 3 pieces coriander root
- 1 1/2 tablespoons fennel seeds
Directions
1
Dry roast the dry spices separately in a frying pan.2
When cool, grind them to a powder in a spice grinder.3
Finely chop the rest of the ingredients.4
Place in a food processor and process to a fine paste.5
Keeps for 2-3 weeks, refrigerated.
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- Course > Condiments, etc. > Cooking Mixes
- Cuisine > Asian > Southeastern > Thai
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- Preparation > Time to Make > < 15 mins
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