Thai Peppercorn Coriander Root Flavor Paste - 14g Carbs, 3g Fiber
Recipe By: Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid
Serving Size: 0
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Seafood
2 teaspoons black peppercorns
5 large cloves garlic -- coarsely chopped (about 2 tablespoons) (5 to 6)
3 tablespoons coarsely chopped coriander roots -- (cilantro stems, without the leaves)
1 Pinch salt
1 teaspoon Thai fish sauce
Place the peppercorns in a mortar with the garlic and pound to a paste.
Add the coriander roots and salt and pound to a paste. This will take 5 to 10 minutes; if you have a small blender or other food grinder that can produce a smooth paste, use it instead.
Stir in the fish sauce.
Store in a well-sealed glass jar; this keeps for 4 days.
Notes: This recipe makes a small quantity of flavor paste, just over 2
tablespoons; double the quantities if you' like to make more.
Makes 2 to 3 Tablespoons paste
Here the essential flavors of the Thai repertoire all come together: black pepper (prik thai), coriander roots, and garlic, salted with a little Thai fish sauce. Use this paste as a marinade for [favorites]. Because the paste is so versatile, it's handy to have a stash of coriander roots in the freezer. Whenever you have a bunch of coriander, after you have used the leaves, chop off the roots, wash, and store them in a plastic bag in the freezer. You don't need to defrost them before using, as they can be chopped and pounded still frozen.
Cuisine: "Asian"
Source: "Cookstr"
S(Formatted by Chupa Babi): "Dec 2012"
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Per Serving (excluding unknown items): 65 Calories; 1g Fat (13.9% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 143mg Sodium.
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
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