>
Dear friends, I am now back into circulation again after months and months of being out of the blogosphere. I hope you will still take me in.
For my come-back entry, here I am posting some of the spices that I use to make the Khmer curry called kari saramann that I made a while ago. Can you identify some of the spices?
If not, head over to the comment section where you’ll find the answers 🙂
Have a great week everyone!
9 Comments
Leave a Reply
A Silver Finish!
Certified!
I am here, too!
Follow Us!
>Here are the spices shown in the picture:1. Red chillis2. lemongrass paste3. star anise4. kaffir lime leaves5. Asian shallots
>very nice
>Only the chili and the onion are the ones I recognized!
>Here's my Mellow Yellow entry.
>It is so much more appetizing to see the fresh spices rather than out of a jar!
>Onions and chili, lol that is the only one I am familiar with, anyway here's mine I hope you can visit me too thanks!
>hmm red chilis and onion.. thats only the things i knew heheh cool!u may view mine if u have time
>Thanks for visiting guys!I myself didn't know these spices exist until I started cooking here in Cambodia. I used to only know chili and onion and lemongrass, but never heard of star anise, kaffir lime leaves and I didn't know that lemongrass leaves could be pounded to give curry a distinct taste.
>@VioletSky: One of the great things about Khmer food is the freshness of it all. They prepare their spices daily, pounding and pounding them into a paste. No wonder the food is truly tasty and yummy.