Greatest Recipes

1 ts Cumin seeds

1 ts Coriander seeds

6 Fresh green chilies, chopped

1 tb Chopped lemon grass

1 ts Chopped coriander root

1 tb Chopped shallots

1 tb Chopped garlic

1 ts Chopped galangal

7 Peppercorns

1 ts Salt

1 ts Shrimp paste

Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From “Discover Thai Cooking” by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

1 lg Yellow Onion, Diced Small

2 tb Peanut Oil

1 Unripe Mango, Peeled And

-Diced Small 1 c White Vinegar

1 c Fresh Orange Juice

1 lb Very Ripe Bananas, Sliced

-About 1/4-inch Thick 1 tb Grated Fresh Ginger

1/2 c Raisins

1/2 c Dark Brown Sugar, Firmly

-Packed 1 tb Finely Chopped Fresh Serrano

-Or Jalapeno Chile (Or You May Substitute 3/4 Tbls -Red Pepper Flakes) Salt And Freshly Cracked -Black Pepper, To Taste 1 ts Allspice

NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby

1 tb Plus 1 tsp cardamom seeds

2 Inch cinnamon sticks,

-crushed 2 ts Whole cloves

1 tb Plus 1 tsp black peppercorns

3 tb Cumin seeds

3 tb Coriander seeds

Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser]

3 sm Dried chilies (to make 1 ts

- ground) 1 1/2 Cinnamon stick

4 1/2 tb Whole coriander seeds

1 Whole cumin seeds

1 1/2 Whole fennel seeds

2/3 Whole fenugreek seeds

1/2 Garlic powder or granules

2 Kokum skins (avail. at East

- Indian grocers) 2 Curry leaves, crushed

2 2/3 Ground tumeric

Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving.

4 lb Chinese celery cabbage (napa

- cabbage) 1/4 lb Chinese white radish

2 cn (small ones) flat anchovies

4 lg Cloves garlic

3 Scallions (including tops)

1/4 c Salt

4 tb Hot pepper flakes

2 tb Cayenne pepper

PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar.

1 lg Head Chinese Cabbage

Salt 4 Green Onion With Tops

1 Garlic Clove

1 Hot Red Chili, Dried

1 ts Ginger Root, Grated Fresh

Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart.