Category: Back to Basics

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons cardamom seeds
1 teaspoon fennel seeds
1 teaspoon peppercorns
3 whole cloves
1 star anise
1 cinnamon stick
2 teaspoons paprika
4 small fresh red chillies or 2 teaspoons chilli flakes
½ thumb-size knob of turmeric or 2 teaspoons ground turmeric
1 thumb-size knob of ginger, peeled and roughly chopped
5 cloves garlic, peeled
50g rice bran oil or oil of choice
100g roasted red peppers (from jar)
2 tablespoons (40g) tomato paste

Place seeds, peppercorns, cloves, star anise and cinnamon stick in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10.

Add paprika, chillies, turmeric, ginger and garlic and chop 10 sec/speed 9. Scrape down sides. Add oil and sauté for 3 min/120°C/speed 1.

Add red pepper and tomato paste. Mix together 10 sec/speed 8, scrape down sides and cook 4 min/120°C/speed 2. Blitz for another 10 sec/speed 8.

Transfer to a clean jar, ensuring there is a slick of oil on top to avoid discolouration, and store in fridge. Alternatively, put paste in ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.

1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons peppercorns, preferably white
1 teaspoon salt
5 cloves garlic, peeled
3-4 spring onions, roughly chopped
6 fresh small green chillies (deseed all or some depending on taste)
1 thumb-size knob of galangal, peeled and roughly chopped
1 thumb-size knob of ginger, peeled and roughly chopped
2-3 lemongrass stalks (pale part only) roughly sliced
6 coriander roots, washed
4 kaffir lime leaves (2 doubles), stems removed
1 lime, cut in quarters, pips removed
1 tablespoon shrimp paste or fish sauce (or soy sauce for veggo version)
1 teaspoon palm or brown sugar
40g EVOO or oil of choice

Place seeds and peppercorns in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10. Repeat if needed to achieve a finer powder.

Add rest of ingredients and chop 10 sec/speed 9, scraping down sides when necessary. Repeat until a smooth paste is achieved. Put into ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.

1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons peppercorns
1 teaspoon salt
1 teaspoon paprika
5 cloves garlic, peeled
1 red onion, peeled and quartered
6 fresh small red chillies (deseed some or all depending on taste)
1 thumb-size knob of galangal, peeled and roughly chopped
1 thumb-size knob of ginger, peeled and roughly chopped
½ thumb-size knob of turmeric, peeled and roughly chopped
2-3 stalks of lemongrass (pale part only) roughly sliced
6 coriander roots, washed
4 kaffir lime leaves (2 doubles), stems removed
1 tablespoon shrimp paste or fish sauce (or soy sauce for veggo version)
40g EVOO or oil of choice

Place seeds and peppercorns in TM bowl and dry roast for 8 min/Varoma/speed 1, leaving MC off to keep seeds as dry as possible. Allow to cool slightly and place a sheet of paper towel between the TM lid and MC to stop seeds flying out. Mill for 1 min/speed 10. Repeat if needed to achieve a finer powder.

Add rest of ingredients and chop 10 sec/speed 9, scraping down sides when necessary. Repeat until a smooth paste is achieved. Put into ice cube trays and freeze. Once frozen, cubes can be stored in zip-lock bags or plastic containers.