Results tagged “cilantro” from NoMuse

Prep time: 20 minutes
Total time: About 1 hour, 15 minutes
Makes: about 12 cups stock

14 cups water
2 leeks, sliced
2 bunches of scallions, sliced
1 yellow onion, peeled and quartered
4 carrots, peeled and sliced
10 cloves garlic, peeled and smashed
12 whole peppercorns
3 inch piece of ginger root, peeled and sliced
1 bunch parsely
1 bunch cilantro
1 tablespoon crushed red pepper

Wash vegetables. Combine ingredients in stock pot. Bring to boil on high heat. Cover. Reduce heat to simmer for about 45 minutes. Strain stock and press vegetables for extra liquid. Discard vegetables or pulp for use as a thickener for soup.

Refrigerate for 4-5 days. Freeze for up to 6 months.

Derived from "Moosewood Restaurant Daily Special." recipe for Asian Soup Stock.

Prep time: about 40 minutes
Makes: about 1 cup

1/2 cup dried red chilies
10 whole peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon finely chopped cilantro (leaves and stems)
1 tablespoon finely chopped and peeled fresh galanga or ginger
1 teaspoon grated lime peel
2 tablespoons chopped garlic
1/4 cup chopped shallot

Stem chilies and remove seeds. Chop coarsely and soak in warm water, about 20 minutes.

Dry roast the whole spices over medium heat for 3-5 minutes, stirring or shaking to prevent burning. Grind whole spices and peppercorns in a spice grinder.

Remove hard outer leaves from lemongrass. Remove the upper grassy top and the hard root end at the bottom. Thinly slice crosswise and chop.

Combine all ingredients in a blender and blend until smooth using the chili soak water to facilitate the blend.

Store the paste in a tightly sealed glass jar in the refrigerator for up to 1 month.

Nancie's recipe calls for additional salt (1 teaspoon) and shrimp paste (1 teaspoon). Do to the dreaded middle-aged white man's disease and a suboptimal gene set, I've left both of these out of my red curry paste.

Derived from "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.