Indonesian-Style Tom Yam Paste
Ingredients
- 4 tablespoons oil for sautéing
- 1 lime
- 1 teaspoon fish sauce
- 60 grams palm sugar, grated
- 2 tablespoons tamarind dissolved in 60 ml water
Ground spices
- 8 cloves garlic
- 8 shallots
- 4 large red chilies, seeds removed
- 15 dried chilies
- 2 galangal roots
- 2 lemongrass stalks, white part only
- 4 coriander roots
- 4 tablespoons dried shrimp
- 1 tablespoon fried shrimp paste
Preparation
Heat oil and sauté the ground spices until fragrant.
Add palm sugar, tamarind solution, and fish sauce.
Stir continuously until the spices are cooked and start to dry.
Add lime juice.
Stir briefly and remove from heat.
Tips
Wash and dry coriander roots before using, and store extras in the freezer.
