かあまぼぢあんぱすた Cambodian Herbal Paste

Cambodian Herbal Paste かあまぼぢあんぱすた

This versatile herbal paste includes the three key components of Cambodian cooking-lemongrass, galangal and turmeric. It is used to flavour many soups and stirfries, and it is rubbed on meat and fish before grilling over charcoal.

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Using a pestle and mortar, grind ingredients to a paste, adding a little water to brind. Or put all the ingredients in a blender whit 1-2 tablespoons water and whiz until they form a paste. 

Spoon paste into a jar or small bowl, and cover. May be kept in refrigerator for week.