AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginner- Place the chilies, dried shrimps, ginger, garlics and shallots in the mixing jar. Then chop.
Settings: Timer: 10 Seconds / Speed 9
- Add the oil. Start saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
- Add palm sugar, tamarind paste, vinegar and fish sauce. Continue sautes.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
- Let it cool to room temperature and store in a clean jar in the refrigerator, it will last up to 6 months or you can even freeze until needed.
Tips:
- Use for Tom Yum Goong, stir-fries vegetables, classic cashew nuts chicken.
0 servings
Ingredients
Directions
- Place the chilies, dried shrimps, ginger, garlics and shallots in the mixing jar. Then chop.
Settings: Timer: 10 Seconds / Speed 9
- Add the oil. Start saute.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
- Add palm sugar, tamarind paste, vinegar and fish sauce. Continue sautes.
Settings: Timer: 10 Minutes / Speed: 2 / Temperature: 100°C
- Let it cool to room temperature and store in a clean jar in the refrigerator, it will last up to 6 months or you can even freeze until needed.
Tips:
- Use for Tom Yum Goong, stir-fries vegetables, classic cashew nuts chicken.