Mamak's Red Sauce (Indian Style)

Ingredients:

20g dried red chilies ~ soak in boiling water

60g shallots

4-5 cloves garlic

1/4 cup water

4 tbsp Dark Sweet Soy Sauce (Kicap Manis)

4 tbsp Tomato Ketchup

2 tsp Red Food Coloring or Beetroot powder

Directions/Instructions:

1. Blend together soak dried chilies, shallots, and garlic.  Add water so it blends more easily.
2. Add plenty of oil to a pan, and saute the dried chili paste blend.
3. Stir-fry over low heat until it cooks. When it turns dryer and "breaks oil," the dried chili paste will have red oil floating on top. Add more oil if needed.
4. Once cooked, add dark-sweet soy sauce, tomato ketchup, and red food coloring/beetroot powder. Stir through and set aside for later use.

Khao Soi Curry Paste

Ingredients:

10-15 dried long red chilies

2 tsp ground coriander

1 tsp ground cumin

1 tsp salt

1 stalk lemongrass ~ finely chopped

4cm galangal ~ finely chopped

6-8 red shallots ~ finely chopped

4 cloves garlic ~ finely chopped

8 pcs turmeric ~ finely chopped

4 lime leaves ~ finely chopped

Directions/Instructions:

1. Soak the chilies in hot water for 10 mins until soft.
2. Add all the ingredients above to the blender and blend until a smooth paste forms. If the paste is dried, add a couple of chilies and water and continue to mix until smooth.

Homemade Panang Curry Paste

Ingredients:

7-15 dried chili

1 tbsp coarse sea salt

3/4 tsp cumin seeds ~ toasted

1-1/2 tsp coriander seeds ~ toasted

1/4 tsp white peppercorns

3 tbsp chopped lemongrass

1 tbsp chopped galangal

1-1/2 tsp kaffir lime zest

1 tsp cilantro roots

3 tbsp chopped garlic

1/4 cup chopped shallots

1 tsp shrimp paste

2 tbsp peanuts ~ roasted, ground

Directions/Instructions:

1. soak the dried chilies in water for at least an hour to soften.
2. Using a heavy-duty mortar and pestle or grinder, grind the toasted coriander seeds, cumin seeds, and white peppercorns into a fine powder.  Remove and set aside
3. Grind roasted peanuts in the mortar and pestle until fine, remove, and set aside.
4. Drain the chili from soaking water and dry off excess water with a paper towel.  Cut into small pieces.  Add the chilies and salt to a heavy-duty mortar and pestle; pound into a rough paste.  Add the ground dry spices to help absorb the liquid from the chilies and continue pounding to a fine paste.
5. Add lemongrass, galangal, kaffir lime zest, and cilantro roots; pound into a fine paste.
6. Add shallots and garlic, and pound into a fine paste.  Then add ground peanuts and shrimp paste, and continue to pound to mix.

Homemade Red Curry Paste

Ingredients:

15 dried chilies

1 tsp coarse salt

1/4 tsp white peppercorns

2 stalk lemongrass ~ chopped

1" galangal ~ chopped

3-4 cilantro root ~ chopped

1 lime skin ~ chopped

8 shallot

5 cloves garlic

1" fermented shrimp paste (Belacan)

Directions/Instructions:

1. Remove seeds from chilies, cut into chunks and soak in hot water until softened.  Drain and ry off excess water with a paper towel.
2. Add to mortar and pestle along with salt and white peppercorns.  Pound into a fine paste.
3. Add lemongrass, galangal, cilantro roots, lime zest.  Pound into a fine paste.
4. Then add shallots and garlic.  Continue to pound into a fine paste.  Lastly add shrimp paste and pound to mix.

Homemade Green Curry Paste

Paste

2 tsp coriander seeds

1 tsp cumin seeds

1/2 tsp white peppercorns

15 green Thai chilies (deseeded)

1 tsp salt

15 Thai basil leaves ~ julienned

1 stalk lemongrass ~ thinly sliced

1" galangal ~ finely chopped

2 tsp kaffir lime zest

2-3 cilantro roots ~ finely chopped

3 shallots ~ finely chopped

6 garlic ~ finely chopped

1 tsp fermented shrimp paste

Directions/Instructions:

1. Roasted the dry spiced and grind into a powder.  Set aside.
2. Add chilies and salt to the mortar and pound until smooth/fine paste.
3. Add the Tahi basil and pound until fine.  If at any point the mixture feels too wet, add the dry spices to absorb excess moisture.
4. Add lemongrass, galangal, kaffir lime zest, and cilantro roots.  Pound until a fine smooth paste.
5. Then add shrimp paste and pound to mix.

Note:

If using an electric device, a jug blender will be good, and add some coconut milk to blend into smooth paste but only suggest using it right away.

Substitute

Kaffir lime zest = Kaffir lime leaves

fermented shrimp paste = miso paste

Homemade Guava Paste

Ingredients:

500g guava

2 cup granulated sugar

1-1/2 cup water

Directions/Instructions:

1. Wash and cut guava in half.   Place the guavas in a saucepan with the water.
2. Bring to a boil, reduce heat to a simmer and cook until the guavas are very soft.  Stir often to prevent scorching and sticking to the pot.
3. Off the heat and let it cool completely.  Grind the guavas through a food mill and measure pulp.
4. Add an equal amount of sugar.  Mix well and place in a large heavy saucepan over low heat and cook, stirring constantly with a wooden spoon until the mixture is thick like a paste.
5. Remove from heat and turn out into a loaf pan lined with wax paper or a square casserole pan lined with wax paper or non-stick spray.
6. Set in a cool place for 24 hours.  To store, turn the paste out of the pan and wrap it securely in foil.