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Posted by philocrates at recipegoldmine.com 5/14/02 6:34:57 pm
Source: (Glurh, Ka-Tiem, Prikk Thai, Rugg Pakk Chee) Courtesy of Su-Mei Yu's
Cracking the Coconut
The Big Four Paste, which can be made ahead and refrigerated for a month,
is extremely versatile. For grilling: Coat one pound meat, fish, or shellfish
with the juice of 1 lemon and 1 tablespoon olive oil; rub generously with 1
teaspoon Big Four Paste. Cover and refrigerate for an hour. Grill.
1 tablespoon coriander seeds
2 tablespoons Thai white peppercorns
1 teaspoon sea salt
12 to 15 cloves garlic, minced (1/2 cup)
1 cup minced cilantro stems and roots
To prepare with a food processor: Heat a 7-inch skillet over medium-high
heat. Add the coriander seeds and dry-roast, sliding the skillet back and forth
over the burner, until seeds are fragrant, about 3 minutes. Transfer the seeds
to a small bowl to cool and repeat with the peppercorns. When cool, grind the
coriander seeds and peppercorns separately in an electric spice or coffee grinder
and transfer to separate bowls.
Fit the food processor with a steel blade. Add the sea salt, garlic, and
cilantro roots and stems and pulse until finely minced, scraping down the side
of the bowl frequently. Add the ground spices and process to a paste. Transfer
to a jar, seal, and refrigerate.
Yield: Makes 3/4 cup
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