Tropical Paste Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
8 medium: Scallions coarsely chopped,
1: 1" piece ginger coarsely chopped,
1 small: Fresh or dried hot green or red chile stemmed and seeded,
1/4 cup: Brown sugar,
2 tbsp: Tamarind concentrate or paste,
2 tbsp: Lime juice,
2 tbsp: Coarse salt,
1 tbsp: Tomato paste,
2 tsp: Curry powder,
1 tsp: Ground allspice,
Directions:
In blender or food processor, mince scallions, ginger and chile.
Scrape down the sides of the processor. Add remaining ingredients and
process until a paste forms. Will keep for up to 2 days, refrigerated
in an airtight container. Use with shrimp, salmon fillet, whole
chicken, center-cut pork loin, pork butt and beef brisket.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95
Source from luhu.jp
Scrape down the sides of the processor. Add remaining ingredients and
process until a paste forms. Will keep for up to 2 days, refrigerated
in an airtight container. Use with shrimp, salmon fillet, whole
chicken, center-cut pork loin, pork butt and beef brisket.
Food and Wine June 1995
Submitted By DIANE LAZARUS On 06-09-95
Source from luhu.jp