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
12 to 15 cloves garlic, minced (1/2 cup)
1 cup minced cilantro
stems and roots
To prepare with a food processor: Heat a 7-inch skillet over medium-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 small
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
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
Add the ground spices and process to a paste.
Transfer to a jar, seal,
Makes 3/4 cup.
Posted by philocrates at Recipe Goldmine 5/14/02 6:34:57 pm
Source: (Glurh, Ka-Tiem, Prikk Thai, Rugg Pakk Chee) Courtesy of Su-Mei Yu's
Cracking the Coconut