3 each dried chilies
3 tbsp chopped shallots
2 tbsp chopped garlic
1 tsp chopped galangal
1 1/4 tbsp chopped lemon grass
2 each cloves
1 tbsp coriander seeds
1 tsp cumin seeds
5 each peppercorns
1 tsp shrimp paste
1 tsp salt
Directions
Soak dried chilies in hot water for 15 minutes and deseed. In a wok
over low heat put the shallots, garlic, galangal, lemon grass,
cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes,
then grind into a powder (with mortar and pestle). Into a blender,
put the rest of the ingredients except the shrimp paste and blend to
mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander
seed-cumin seed mixture and the shrimp paste and blend again to
obtain 1/2 cup of a fine-textured paste. This can be stored in a
glass jar in the refrigerator for about 3-4 months. This recipe from:
The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
Servings: 1 servings
Nam Prik Kaeng Matsaman (Massaman Curry Paste Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
Food historians have tracked the existence of recipes way back into history, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient recipes were just simple pictorial recipes for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. Additionally, he tells us how the Roman cooks were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, rue and parsley. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like basil and rosemary. These new spices and herbs led to a torrent in recipe books, most of which are now in private libraries. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Nam Prik Kaeng Matsaman (Massaman Curry Paste recipe.
