Bakmi Paste! Fresh Asian flavours, perfect for noodle stir-fry!

Bakmi Paste 
I was first introduced to this wonderful fresh Asian style sauce/paste while i was working at The Saxon Boutique Hotel and Spa. Its a ver simple paste to make, but packs a huge punch of flavour. We used it in a Thai style egg noodle chicken stir fry, along with some shrimps and nuts. It has a very bright and refreshing flavour, which is perfect for a light meal. 









Ingredients 

• 250g tamerand paste 
• 1 cup of coriander (fresh)
• 3 tbs soya sauce 
• 4 cloves of garlic 
• 3 tbs of fresh ginger 
• 2 sticks of lemon grass 
• 3 tbs of palm sugar ( if you don't have palm sugar, use brown sugar.) 
• 2 tsp of ground cumin
• 2 medium sized chillies
• 2 tsp coriander seeds
• ½ cup fresh basil
• 2 fresh lemons juice
  
• 1 lime
• 100ml warm water  

Method 

1. Take the tamarind paste and chop it up into medium sized cubes
   
2. Place the tamarind into the 100ml of warm water for 15-20 minutes just to allow them to soften up) 
3. Now chop all ingredients into medium sized portions except for the lemons and limes. 
   
4. Once everything is chopped add everything into a blender along with the softened tamarind cubes and water. 
5. Blend all of the ingredients till nicely smooth. 
   
6. Once smooth paste, pass the paste through a fine sieve into a sauce pot/pan and now add in the lemon and lime juice. 
   
7. Place onto a medium heat and allow to simmer away till it becomes thick and sticky. 
   
8. You can store this paste in a sterilised jam jar and keep in the fridge for about a week to two weeks. (just be sure to sterilise the jars properly) 

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