Recipe Spice Islands Mash and Coulis

flyinglentris

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Spice Islands Mash and Coulis:

NOTE: Spice Islands mash is is a spice sauce preparation which can be later used to flavor food of many types. Spice Islands coulis is a spice coulis for similar applications.

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Ingredients:

1) Shallot - 1/2 to 1
2) Garlic - 1/8 cup
3) Thai chillies - 4 to 5
4) Galangal root - 3 tblspns (about 1 root).
5) Ginger root - 2 tblspns.
6) Turmeric Powder - 1 tblspn.
7) Ground cloves - 1 tblspn.
8) Black peppercorns - 1 tblspn.
9) Nutmeg - 1 tspn.
10) Cinnamon - 1 tspn.
11) Cilantro (coriander) - 1 tblspn.
11) Macadamia nuts - 4 to 5
12) Peanut Oil - 2 tblspns.
13) Soy sauce - 1/8 cup
14) Wine, Gewurztraminer or Riesling - 1/4 cup
15) Water - as required


Procedure:

1) Soak the galangal in hot water or boil until softened.
2) Slice galangal into thin slices and fine chop.

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NOTE: Galangal should not be put in a blender, unless it is finely chopped. It's hardness, even after soaking, will not allow it to fair well in a blender in large pieces.

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3) Dice shallot, garlic, ginger and Thai chillies.
4) Pulverize the macadamia nut.
5) Heat the peanut oil in a sauce pan.
6) Add all ingredients, except soy sauce, wine and water.
7) Cook on medium heat for 5 minutes, stirring often.

NOTE: Cook until shallot, garlic and chillies get soft.

8) Move all ingredients to a blender.
9) Puree the mixture.
10) Pour the puree back into the pan and simmer on low heat.
11) Add soy sauce and wine.
12) Continue to simmer, covered for 15 minutes, stirring frequently.

NOTE: Add more wine or water, if mixture thickens too much.

13) Strain the mixture over a bowl to separate mash and coulis.

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14) Package the mash that remains and let cool.
15) Bottle the coulis and let cool
16) Seal and refrigerate both for later use.
 

flyinglentris

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This turns out to be a very tasty and versatile spice concoction, just like the Berbere spice mix I recently posted.

I am really pleased with this and the whole concept which I seem to have dreamed up.

I plan on another dish using the Spice Islands mash, but won't be entering it in the wine challenge as the main entree does not contain wine, only the mash does.

It will be a Spice Islands chicken fried rice dish. I'll do it in the next couple days.
 

flyinglentris

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I've never been there....just relating it to something I know. Probably a similar climate. 🏝️

Actually, the mash is not that hot. It's more sort of sweet and spicy. The coulis, the part that was strained off is warm tasting and spicy. The difference between the two is somewhat remarkable given that they come from the same source.
 
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