*  Exported from  MasterCook  *
 
                        INDONESIAN CURRY SPICE PASTE
 
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 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Dried, toasted, flaked,
                         -unsweetened coconut
    2                    Onions, chopped
    4                    Cloves garlic, chopped
                         Peanut oil
    4       tb           Ground caraway seeds
   12                    Dried cayenne chiles, stems
                         -and seeds removed
    2       ts           Poppy seeds
      1/2   ts           Ground nutmeg
    1       t            Ground cloves
    4       ts           Ground tumeric
    8                    Anchovy fillets
                         Zest of 3 limes
    1                    3-inch piece peeled,
                         -fresh ginger, chopped
   10                    Macadamia nuts
 
   Info:  from December 1992 “Chile Pepper Spicy World
   Cuisine” magazine posted by Perry Lowell, Mar. '93
   
   This paste can be used as a marinade or rub for any
   meat, poultry, or fish, or as a base for a sauce.
   
   Place the coconut into a food processor and blend
   until the consistency of a paste.
   
   Saute the onion and garlic in 2 Tablespoons of the
   peanut oil.  Remove and add to the coconut.
   
   Add all the remaining ingredients to the coconut
   mixture and process, while slowly adding enough of the
   oil to form a paste.
   
   Heat Scale: Medium to Hot
  
 
 
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