asian spicy pastes
sheryl julian, boston globe mag jan00

cilantro paste:
1/2
1
c
c
unsalted peanuts
fresh cilantro
medium chop in food processor

2
T
peanut oil
add and mix
scallion paste:
6
2
2
ea
clv
T
scallions, white pt only
garlic
toasted seasme oil
chop in food processor to make paste


ginger parsley paste:
2
6
2
T
slc
clv
peanut oil
peeled ginger
garlic, sliced
fry until garlic light yellow;
dump into food processor

1/2
1
-
c
t

italian parsley leaves
chinese chili paste
peanut oil as req
add and process to make paste
that just falls off the spoon

  • use as garnish for asian soups