Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Big four paste
Date: January 10, 2006
g Four PasteSend by philocrates at formulagoldmine.com 5/14/02 6:34:57 pm
Origin: (Glurh, Ka-Tiem, Prikk Thai, Rugg Pakk Chee) Courtesy of Su-Mei Yu's Cracking the Coconut
The Big Four Paste, which can be made ahead and refrigerated for a month, is extremely versatile. For grilling: Coat one pound meat, fish, or shellfish with the juice of 1 lemon and 1 tablespoon olive oil, rub generously with 1 teaspoon Big Four Paste. Cover and refrigerate for an hour. Grill.
1 tablespoon coriander seeds
2 tablespoons Thai white peppercorns
1 teaspoon sea salt
12 to 15 cloves garlic, minced (1/2 normal cup)
1 normal cup minced cilantro stems and roots
To prepare with a food processor: Heat a 7-inch skillet over average-high heat. Add the coriander seeds and dry-roast, sliding the skillet back and forth over the burner, until seeds are fragrant, about 3 minutes. Transfer the seeds to a little bowl to cool and repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric spice or coffee grinder and transfer to separate bowls.
Fit the food processor with a steel blade. Add the sea salt, garlic, and cilantro roots and stems and pulse until finely minced, scraping down the side of the bowl frequently. Add the ground spices and process to a paste. Transfer to a jar, seal, and refrigerate.
Yield: Makes 3/4 normal cup