[MC-AllEthnic-Recipes] Thai Peppercorn-Coriander Root Flavor Paste - 14g Carbohydrate; 3g Dietary Fiber

 

                      

* Exported from MasterCook *

               Thai Peppercorn-Coriander Root Flavor Paste

Recipe By     :Hot Sour Salty Sweet by Jeffrey Alford and Naomi Dugid

Serving Size  : 0     Preparation Time :0:00

Categories    : Condiment                       LowCal (Less than 300 cals)

                LowerCarbs                      Seafood

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  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'd 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"

                                    - - - - - - - - - - - - - - - - - - - 

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.

Nutr. Assoc. : 0 0 3349 0 3292 0

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