Hello Beautiful people!
The days are getting hotter and longer! Its summer holidays for the little one so that means more brain storming and more inclusion when it comes to work. So we both have been keeping busy, cooking, baking, etc. Yes I involve my 3 year old in the kitchen. It requires a lot of patience but it is very rewarding when you see that they take away some new life lessons every time they work in the kitchen.
So I wanted to share this recipe with you because this my friend is not hard to make and is waaaaaaaaaay more flavourful than what you get in that bottle off the shelf and hello, no preservatives!! So its a win win don’t you think?
Coriander / Cilantro – 50 gms ( or a large bunch with the stems)
Lime – 1
Red Thai chilles – 3
Green Chillies – 3 ( or as per tolerance to heat)
Garlic – 6-9 cloves (or 2 tbsp chopped fine)
Galagal / Ginger – 2 inch stem
Lemon Grass – 2 long stems ( chopped into 4 pieces)
Coriander Seeds – 2 tbsp
Cumin seeds – 2 tbsp
Onion / Banana Shallot – 1/2 cup ( chopped)
Salt – 2 tsp
Brown Sugar -1 tbsp
Light Soy Sauce – 1 tbsp
Kaffir Lime Leaves – 5
Green Bell Pepper – 1 large
In a heavy bottom pan add the coriander seeds and cumin seeds
Roast the spices on low till they are warm and begin to release a wonder aroma. Turn off the flame and empty the spice into a mortar and pestle. Pound to a fine powder. Set aside.
In the bowl of your food processor add all the ingredients including the powdered spices
Grind to from a thick paste