AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginnerINGREDIENTS :
Tamarind Paste
150 g Tamarind paste with seed
150 g water
To Blend
20 g dry chilies
100 g lemongrass, cut thinly pieces
120 g Ginger flower (Bunga Kantan)
50 g Galangal (lengkuas)
5 g Kaffir lime leaves, cut stripes
50 g fresh coriander, cut small
1 tbsp paprika powder
50 g red chili, cut cube
200 g cooking oil
5 tbsp brown sugar
4 tbsp mushroom powder
½ tbsp sea salt
150 g lime juice
3 tbsp fish sauce
PREPARATIONS :
1
Tamarind Paste
- Place tamarind with water in a bowl . Stir to dissolve some of the pulp then strain for the juice.
- Discard pulp and set-asides.
COOKING METHODS :
2
- Place in all ingredients into mixing jar to blend.
- Select preset mode R - SMOOTHIES
Auto Settings: Timer: 30 Seconds / Speed: 10
- Repeat
3
- Scrape down the sides of mixing jar to blend again.
- Select preset mode R - SMOOTHIES
Auto Settings: Timer: 30 Seconds / Speed: 10
4
- Scrape down the sides of mixing jar.
- Cook the paste. Settings: Timer: 30 Minutes / Speed: 4 / Temperature : 120°C
5
- Transfer into a glass bottle. After turn cold, keep in fridge.
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
Tamarind Paste
150 g Tamarind paste with seed
150 g water
To Blend
20 g dry chilies
100 g lemongrass, cut thinly pieces
120 g Ginger flower (Bunga Kantan)
50 g Galangal (lengkuas)
5 g Kaffir lime leaves, cut stripes
50 g fresh coriander, cut small
1 tbsp paprika powder
50 g red chili, cut cube
200 g cooking oil
5 tbsp brown sugar
4 tbsp mushroom powder
½ tbsp sea salt
150 g lime juice
3 tbsp fish sauce