Glossary

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Contents

1. Black Bean Garlic Sauce , Chilli Bean Sauce
2. Black Caramel Sauce
3. Nam Yee
4. Nam Yee
5. Paste For Fish Pudding
6. Plum Sauce, Hoisin Sauce, Ground Bean Sauce
7. Plum Sauce, Hoisin Sauce, Ground Bean Sauce
8. Red Curry Paste

Black Bean Garlic Sauce , Chilli Bean Sauce

Created 2013-12-26 · Updated 2016-12-16

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Black Caramel Sauce

Created 2013-12-26 · Updated 2016-11-25

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Nam Yee

Created 2013-12-26 · Updated 2014-04-26

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Nam Yee

Created 2014-05-14 · Updated 2016-11-25

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Paste For Fish Pudding

Created 2014-08-24 · Updated 2016-12-16

Ingredients

• 6 Green Chillies, seeds remove and chopped
• 1 Medium Spanish Onion
• 6 Cloves Garlic, chopped
• 2 Stalks Lemongrass, tender aparts only, chopped
• 1 Teaspoon Peppercorn
• 1 Teaspoon Tumeric Powder
• 1 Teaspoon Anchovies
• 1 Tablespoon Fresh Galangal Root

Method

1. Combine all ingredients in a food processor and blend until a fine smooth paste has formed.
2. Divide into desire portions and wrap in glad wrap and freeze till require.

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Plum Sauce, Hoisin Sauce, Ground Bean Sauce

Created 2013-12-26 · Updated 2014-04-26

Transcribed from image (OCR):

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Plum Sauce, Hoisin Sauce, Ground Bean Sauce

Created 2014-05-14 · Updated 2016-11-25

Transcribed from image (OCR):

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Photo

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Red Curry Paste

Created 2014-08-24 · Updated 2018-02-25

Ingredients

• 1 Cup Shallots or 1 big Spanish Onion, Chopped
• 1 Cup Garlic
• 1 Cup lemongrass, tender parts only, Chopped
• 2 Tablespoon Coriander Roots, chopped
• 2 Tablespoon chopped Fresh Galangal
• 1 Teapoon peppercorn
• 2 Teaspoon Cumin Seeds, roasted
• 2 Teaspoon grated rind of Kaffir lime or 10 kaffir lime leaves
• 1 Teaspoon ground nutmeg
• 30 - 40 Dried Red Chillies [hot or mild variety ] seeds removed
• 1/2 kg Fresh Red Chillies
• 2 Tablespoon Anchovies.
• 1 Tablespoon Salt.

Method

1. Grind the peppercorn and roasted Cumin Seeds in a mortar and Pestle till fine Put the rest of the ingredients in a food processor and grind to a paste.
2. Add in the cumin and pepper and mix to a smooth paste.
3. Put into a pot and cook over medium heat till almost dry. Cool completely.
4. Divide the paste into required portions ( 1 Tablespoon ) and wrap them in glad wrap and keep in the freezer.
5. Green Curry Paste: Use the same ingredients as red curry paste substituing fresh red chillies for Green Chillies.
6. Instead of dried red chillies add a cup of coriander leaves to it to increase the green colour.

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