Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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5 Garlic clove(s), unpeeled 1 sm Piece trassi (shrimp paste)
5 Shallots, unpeeled 1 tb Brown sugar
5 Red chilies 1 ts Tamarind concentrate

Put the garlic and shallots in a heavy frying pan and dry-fry until
the skins are dark brown and the insides soft. Dry-fry the chilies
and the trassi wrapped in foil, until the trassi darkens and the
chilies soften. Peel the garlic and shallots, chop the chilies,
removing the seeds, and pound or process everything to a paste. Store
in an airtight jar in the refrigerator for about a week.

The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 76
Submitted By DIANE LAZARUS On 02-16-95

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