Sauces And Pastes - Sunbeam PB9500 Instruction/Recipe Booklet

Recipes (continued)

SAUCES AND PASTES

Laksa Paste
½ cup dried shrimp
3 large dried chillies, seeds removed
1 tablespoon blachan (belecan) or shrimp
paste
6 thai shallots or eshallots, quartered
6 candle nuts
5 cloves garlic
4 kaffir lime leaves
¼ cup firmly packed Vietnamese mint leaves
3 fresh chillies, seeds removed, if desired
2 stalks lemon grass, white only, roughly
chopped
1 large knob fresh galangal, roughly chopped
1 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons lemon juice
½ cup vegetable oil
1. P lace shrimp and chillies in a small bowl;
pour over boiling water and stand for 15
minutes. Drain.
2. P lace all ingredients into the jug and place
lid firmly onto jug. Remove the measuring
cap and insert the processing baton.
3. S lowly increase speed to 3 and using
the baton to assist, blend ingredients for
approximately 20 seconds. Increase to
speed 5 and blend for a further 10-15
seconds or until the paste is smooth.
4. C ook mixture in a non stick frying pan
for 5 minutes, stirring constantly. Allow
mixture to cool before transferring to a
clean air tight container. Paste will keep in
the refrigerator for 3 days or in the freezer
for 3 months.
26
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. C ombine all ingredients into the jug and
place lid firmly onto jug. Remove the
measuring cap and insert the processing
baton.
2. S lowly increase the speed to 2 and using
the baton to assist, blend for approximately
5 seconds or until the mixture is at desired
texture.
Serving suggestion: Serve with grilled or
barbecued fish fillets or chicken breast
fillets.