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Peter Kuruvita
Ingredients
  • 50 g tamarind paste
  • 150 ml boiling water
  • 4 to 6 red or green birds-eye chillies
  • 4 spring onions (scallions), white part only
  • 25 g peeled galangal, chopped
  • 25 g peeled ginger, chopped
  • 2 kaffir lime leaves
  • 2 tsp lime juice
  • 4 garlic cloves
  • 1 tsp salt
  • 2 tsp terasi (shrimp paste)
  • 1 tbsp finely grated palm sugar
  • 1 tbsp palm oil
  • subheading: Cook's notes:
  • Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.
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