Laksa Paste
Ingredients:
• 4 candlenuts or macadamia nuts
• 2 cloves garlic
• 1 onion
• 2 -3 cm fresh ginger
• 2 stalks lemongrass, white part only
• 6-8 leaves Vietnamese mint, (Laksa leaves)
• 6 dried chillies, soaked and chopped in ¼’s
• 1 tbsp shrimp paste (omit for a vegetarian option – but replace with salt to taste) – can use dried shrimp as an alternative
• 3 fresh coriander roots
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp ground cumin
• 1-2 tbsp olive oil
Method:
• Grind nuts spd 10, 10 secs.
• Add garlic, onion, ginger, lemongrass, mint and chillies to TM bowl. Grind spd 10, 20 secs.
• Add rest of the ingredients, except oil, and grind spd10 for up to 2mins stopping to scrape down the sides a few times. When it becomes a paste like consistency add oil and mix spd 5, 30 secs.
• Ready to use straight away or can be frozen to use later (ice block containers are a great size for this).
Recipe adapted from a Jill duplex recipe, by Jane Cisera
