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Boemboe-Indonesian Spice Paste
Boemboe paste, made from scratch with fresh ginger, lemongrass and chili peppers
Prep:
10 minutes
|
Cook:
2 cups
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Medium
Ingredients
5.3 ounces shallots
4 cloves garlic
25 grams (about 1 inch) fresh ginger
2 stalks lemongrass (white part only)
1.4 ounces candle nuts or macademia nuts
3 red chili peppers
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground galangal (laos)
1 teaspoon salt
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150 grams shallots
4 cloves garlic
25 grams fresh ginger
2 stalks lemongrass (white part only)
40 grams candle nuts or macadamia nuts
3 red chili peppers
2 tsp (10 ml) ground coriander
2 (10 ml) ground turmeric
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground galangal (laos)
1 tsp salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Combine shallots, garlic, ginger, chopped lemongrass (white part), canle nuts, chili peppers, ground coriander, turmeric, cinnamon, galangal (laos), and salt in a food processor. Blend until a smooth paste forms. Add 2 tablespoons of water if the paste gets to dry.
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Nutritional Info
Storage
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