10 dried red chilies
1 tsp cumin seeds
1 tbsp coriander seeds
2 carton pods
3 cloves
6 tbsp chopped garlic
4 tbsp chopped shallots
1 tbsp oil
10 peppercorns
2 tbsp chopped lemon grass
1 tsp chopped galangal
1 tsp chopped bergamot skin
1 tsp chopped coriander root
1 tsp shrimp paste, grilled
1 cup palm sugar
1 tbsp salt
4 tbsp tamarind juice
A Recipe for
Nam Prik Kaeng Masaman (Masaman Curry Paste)
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Nam Prik Kaeng Masaman (Masaman Curry Paste) is one of thousands in the Recipes-to-go Asian Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Nam Prik Kaeng Masaman (Masaman Curry Paste) Recipe - you should enjoy the recipe collections you can find on the websites below:
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
In Mexico we have a word for sushi: bait. |
| José Simons |
This is a recipe for Nam Prik Kaeng Masaman (Masaman Curry Paste) from the recipe cookbook of Recipes-to-go (Asian)
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Dry-fry the cumin and coriander seeds, cardamom pods and cloves over
medium heat for 1 to 2 minutes until they are aromatic and slightly
browned.
Saute the chilies, garlic and shallots in the oil until lightly
browned.
Pound in the following order: a) garlic, shallots and chilies b)
coriander, cardamom pods, cumin, cloves and peppercorns c) lemon
grass, galangal, bergamot, coriander roots.
Place the shrimp paste on a piece of foil and cook it over a flame or
burner for 1 to 2 minutes, or in a hot oven (425F) until the outside
is slightly burnt. Mix the shrimp paste with all the above
ingredients plus the sugar, salt and tamarind juice to form a fine
paste.
From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times
Editions, Singapore. 1987
Posted by Stephen Ceideburg April 18 1990.
Serves: 1
Nam Prik Kaeng Masaman (Masaman Curry Paste) Recipe brought to you by Recipes To-Go