11
Laksa Paste Makes 1 cup
8 macadamia nuts or candle nuts
6 dried red chillies
3 cloves garlic
2 stalks lemongrass, chopped
1 onion, chopped
½ bunch fresh mint
3cm piece ginger, peeled, chopped
1 teaspoon shrimp paste
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons palm sugar
¼ cup peanut oil
½ teaspoon cinnamon
½ teaspoon tamarind
Salt and pepper, to taste
1. Place all ingredients in blender. Place lid
securely onto the jug.
2. Pulse for 2 minutes, or until all ingredients
are incorporated. Season.
3. Store in a clean, covered container in the
refrigerator for up to one month.
Roasted Pumpkin Dip Makes 3 cups
500g pumpkin, peeled, chopped
400g can chickpeas, drained, rinsed
2 cloves garlic, crushed
1 ½ teaspoons ground cumin
1 tablespoon lemon juice
1 ½ teaspoons ground coriander
½ cup olive oil
Salt and pepper, to taste
1. Preheat oven to 200ºC. Line baking tray
with baking paper.
2. Place pumpkin on prepared tray and toss
with 1 tablespoon of the oil. Cook for 20
minutes or until pumpkin is tender and
golden. Set aside to cool.
3. Once pumpkin has cooled to room
temperature place in blender with
remaining ingredients. Place the lid
securely onto the jug.
4. Blend on setting 2 for 30 seconds or until
all ingredients are combined. Season.
5. Store in a clean, covered container in the
refrigerator for up to one week..
Recipes – Dips (continued)
