Sambal Matah

Sambal Matah

Despite spending a lot of time in Indonesia, and Bali in particular, during my time living in Bangkok, I never ran across sambal matah, as such, until I returned to the States. I found it in Trader Joe's of all places, but they stopped carrying it. I liked it so much that I had to find a way to make it. Oddly enough, most of the recipes I found didn't line up with the sauce I had come to like cooking with.

Green Curry Paste

This curry paste is, naturally, the key ingredient in Thai green curry. This recipe will make enough paste for four or five batches of curry. Store excess paste refrigerated in a tightly sealed jar. It will keep for several weeks at least. In fact, it's best if you make the paste a day or two before you need it. The paste tends to get better with a little age!Ingredients Servings: 1

Mussaman Curry Paste

This curry paste is the essential ingredient to Mussaman Curry, a Thai favorite.Ingredients Servings: 1 30 pepper Dried red chilis 1 tbsp Coriander seed 1 tsp, whole Fennel seeds 1 tbsp Cloves 1 tsp Cinnamon 5 whole Cardamom 20 bulbs roasted Shallots 10 bulbs roasted Garlic 1 tbsp chopped Galangal 2 tbsp sliced Lemon grass 1 cup Roasted peanuts Preparation To prepare the curry paste, grind together the dried chillies, coriander seeds, fennel, cloves, cinnamon stick, cardamom seeds, shallots, garlic, galangal and lemongrass to form a fine paste.

Red Curry Paste

Red curry paste is one of the most basic in Thai cooking. You can make much more than is needed since, like most curry pastes, it will keep for quite some time in the refrigerator.Ingredients Servings: 1 10 pepper Dried red chilis 2 tbsp chopped Lemon grass 2 tbsp chopped Shallots 4 tbsp chopped Garlic 3 slices (about 3 tablespoons) Galangal 1 tsp Kaffir lime skin 1 tbsp Salt 1 tbsp, ground Black pepper 1 tbsp chopped Coriander Roots Preparation Simply grind all the ingredients together until they form a smooth paste.

Sour Dipping Sauce

This sauce is mostly intended for chicken, but can be served with almost any meat. Ingredients Servings: 12 2 1/2 cup Tomatoes 12 tbsp chopped Shallots 1 tsp, ground Black pepper 5 bulbs Tamarind paste 4 tbsp Fish sauce 2 tbsp chopped Coriander (cilantro) leaves Preparation Roast the tomatoes and shallots, then mash them together. Add the pepper, tamarind paste and fish sauce.