dinsdag 16 april 2013

Miso spice paste/ bumbu– miso kruidenpasta/boemboe (GF-DF-SF-V)



I often make this beautiful spice paste or bumbu. The best thing about it is the taste, obviously, but after that it is so easy to make and it’s so versatile, you can make it up to your own desires. Like for my son I leave out the chilies, because he doesn’t like hot. For me I add green chilies or red, just according to the dish or my particular taste that day.

You can use the paste in any noodle soup, but it is also very good in stir-fry vegetable dishes or other Asian food. Just give it a try and see what you think of it.

Just beware of the fact that you buy a certified gluten-free miso, some are made of barley or wheat and even when you buy a rice-based miso there is a possibility of traces of gluten through cross-contamination!

Miso spice paste

6 candlenuts
1 small onion, chopped roughly or 1-2 spring onions
3 tbsp chopped garlic
3 tbsp fresh ginger root, peeled and chopped roughly or for a more explicit taste use galangal root or a mixture of the 2
1 big kaffir lime leave
1 tsp lime or lemon zest
chilies to your taste, red/green, deseeded or not
1 tsp coriander seeds
2 tbsp coriander stalks
1 big tbsp of rice miso

Put everything in a kitchen machine and blend to a smooth paste or use the mortar and pestle and grind to a more rustic paste.
Heat some oil in a wok and bake the paste( about 1 big spoonful a person) for a minute before adding the rest of your ingredients, like vegetables, coconut milk and noodles.

You can keep the paste for a couple of days in a closed pot or freeze it. The best is to make it and immediately use it all!!




Miso-kruidenpasta of boemboe

6 kemirinoten
1 klein uitje of 2 lente-uitjes, grof gehakt
3 el grofgehakte knoflook
3 el verse gemberwortel, geschild en grof gehakt of gebruik eens galangal voor een meer uitgesproken smaak of een combinatie van beiden
1 groot kaffir lime blad
1 tl citroen- of limoenrasp
pepers, naar smaak, rood/groen, met of zonder zaadlijsten
1 tl korianderzaad
2 el gehakte korianderstengels
1 grote el rijstmiso

Doe alles in een keukenmachine en maal tot een zachte pasta of gebruik de vijzel en doe het met de hand voor een meer grove boemboe.
Verwarm wat olie in de wok en bak de pasta ( 1 flinke eetlepel per persoon) even 1 minuut aan voor je de rest van de ingrediënten toevoegt: groentes, kokosmelk, noedels bijvoorbeeld.

Je kan de boemboe een dag of 2 bewaren in een gesloten pot of invriezen.
Het lekkerst is maken en meteen gebruiken!!

3 opmerkingen:

sophiesfoodiefiles zei

This sounds like a tasty spiced or not spiced paste, easy to use too!

I will be looking for those special nuts, maybe in an Asian supermarket??

MMMMMMMMMM! You can add you paste in yummy soups, in pastas, etc!

boeddhamum zei

Hi Sophie,

you can buy the candlenuts or kemirienoten in a toko of Asian supermarket, at the Indonesian section. Don't eat them raw! They always have to be prepared/cooked/baked/heated, otherwise they are poisonous.

sophiesfoodiefiles zei

Thanks so much, for the important feedback, Linda! xxx