Vegetable Spice Paste
Recipe and photo by Tami Ganeles Weiser
servings (1 cup total)
Prep Time: 10 minutes Cook Time: 2 minutes
Spunky, spicy, and rich with savory flavors, this paste brings the flavors of Indonesia, Malaysia, and Thailand to your kitchen. The preserved soybean paste makes our version a nice vegan option. It tastes great and is bursting with flavor.
6 garlic cloves, roughly chopped
4 shallots, roughly chopped
2 large red chiles, seeded and chopped
2 small bird’s-eye chilies
1 piece fresh galangal or ginger, about 5 inches long, peeled and roughly chopped
2 teaspoons ground turmeric
1 teaspoon fermented soybean paste (doenjang—see Kitchen Tips)
½ teaspoon ground coriander
1 tablespoon vegetable oil
½ teaspoon kosher salt
⅛ teaspoon ground white pepper
½ fresh lemongrass stalk, bruised
- Process the garlic, shallots, chilies, galangal, turmeric, soybean paste and coriander in a food processor until a paste forms.
- Heat the oil in a small skillet set over moderate heat. Add the paste, lemongrass, salt, and pepper. Sauté for 2 minutes, stirring constantly.
- Remove from the heat and set aside to cool. Discard the lemongrass. The spice paste will keep for up to 1 week in the refrigerator.
- Soybean paste is a common ingredient in Malaysia, Indonesia, Thailand and Myanmar as well as Korea and China. It may be found at Asian markets or online. If you have a gluten sensitivity, please be sure to read the labels thoroughly.
- Let the paste sit on vegetables for 30 to 45 minutes before grilling.