Spice Paste: 香料
200g Shallots 葱仔
90g Lemon Grass 葱茅
80g Galangal 蓝姜
30g Garlic 蒜头
40g Ginger 老姜
4g Turmeric Powder 黄姜粉
10g Belachan Powder/Maggi Belachan Granules 巴啦煎
50g Buah Keras (candlenuts)
Preparation Method:
Blend all ingredients for spice paste together. Reserve desired amount and freeze the rest of the spice paste till the next use.
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About Me
- Coolchef
- Trained at the Culinary Institute of America (CIA) and SHATEC, spanning 20 years of culinary experiences in hotels, restaurants, private yachts, personal chef services and food science, Chef Eric has done many successful partnerships with PA and private culinary studios. His workshops are informative, educational and inspiring to all who share a passion for food both in travelling, cooking and eating. He builds the success of the workshops through the participants’ successes of cooking up a great meal at home!! Chef Eric’s culinary achievements include being a WACS certified culinary judge for international and national level culinary events, a recipient for World Gourmet Summit At-Sunrice GlobalChef Awards 2005, Guest Chef for the Singapore Tourism Board’s Singapore Food Festival 2008 Makan Classes, PA’s annual Singapore Culinary Journey Series. Other accolades include judging at FHA Culinary Challenge 2010, Penang Culinary Challenge 2012. He was also a Team Assistant to the Singapore National Culinary Team for Food and Hotel Asia (FHA) 1998 Salon Culinaire.
