Ravi's Food Blog- Classic South E

There is always an extraordinary debate going on about what to eat, how to eat, when to eat? Well everybody have their own version of marketing food-( strong word when i say marketing), because we are living in the world of click and collect generation, with social media is taken over our life and we are more intrude with what other doing, rather than focussing on ourselve.

Anyway..... don't want to go there yet. Lets talk about food, it is such a necesity that every living creature in this planet need it to survive. My view about whole new concept of cool food, Superfood, some exotic berries, proteins and fruits etc, why don't we concentrate on food available with us. The very humble Prunes are the best antioxidant fruits with (ORAC) valve available, Secondly garlic one of the oldest and very useful anti fungal, antibacterial and antiviral food in the planet.

Guys I can talk on this for days and lets concentrate what I'm here for- I will be presenting two very basic SouthEast Asian Basic Sauces, Which can be used in curries, soups, Stirfrys and just as a condiments. It is very simple easy to make , full of rich nutrients and ingredients, flavour and a subtle kick of vibrant herbs and spices. You can also store it in an airtight container jar and keep it in a fridge for good 2 weeks and use as an when you wish to.

So the first sauce is Red Chilli- Tom Yum Paste-

Bit fiery and basic ingredient for Tom Yum Soup

RED CHILLI PASTE: 4 portion

ingredients

6 Shallots -peeled

4 Garlic cloves- peeled

1/2 red pepper- Deseeded

Thumb size Galangal

1/2 stick of Lemongrass

5 Keffir lime leaves

6 Medium size Red chillies ( deseed the chillies if you don't want hot)

4 Green chillies ( deseed it if don't want hot)

2 Tbsp. Lemon juice

2 Tbsp. Cider vinegar

1 Tbsp Fish sauce

1 Tsp. Shrimp paste

3 Tbsp. of olive oil

Method:

Preheat the oven and place red chillies, peppers, garlic and shallots for 15-20 minutes. Then put all the ingredients in a food processor and make into fine paste ( add little water if the paste gets thick). Store it into an air tight container into fridge for at least 3 weeks.

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Second one is - My Favourite Laska Paste

Very Popular in Malaysia and Singapor Cuisine, one of their staples

LAKSA PASTE: 4 portion

Ingredients

• 6 Dried long red chillies- Soaked in water

• 1 Tsp. Coriander seeds

• 1 Tsp. Paprika powder

• 1/2 Tsp. Cumin powder

• 1/2 Tsp. ground turmeric powder

• 1 onion chopped

• 1 Lemongrass, cut into quarter

• Thumb size galangal

• 5 cashew nuts

• 4 garlic cloves peeled

• 1 Tbsp. Shrimp paste

• 3 Tbsp. Olive oil

Method:

Place the dried Chillies in a small heatproof bowl. cover with boiling water, wait for 10 minutes until softened then drain.

Place the chillies, onion, lemongrass and rest of the mixture in a food processor. Make a paste until fine smooth paste and keep it refrigenerated in an air tight container for at least 10 days.

#Saucemaking #SouthEastAsia #ComfortFood