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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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