Lesson 6.21.2 TUMERIC - Turmeric and Galangal Chili Paste

 

FOOD FOREST COURSE

AGRO-ECONOMY

Lesson 6.21.2 TUMERIC - Turmeric and Galangal Chili Paste

 

Turmeric and Galangal Chili Paste

There are no measurements in this recipe as it goes in proportions and ‘guestimations’.

Harvest as much turmeric as you can.  Usually, Permaculture friends will have some to spare in their gardens, until they learn of the benefits of turmeric!

Harvest about a quarter as much of galangal.

Soak and scrub the rhizomes until all the dirt is removed.  Tidy up any rootlets and other bits and pieces.

Put the lot through a mincer. We use a device that is made up from an insinkerater that is fastened into an old plastic chair. With a hopper made of an old plastic jug and a plastic tub underneath the chair, galangal and turmeric are mashed up with no effort at all!

Take any amount desired of garlic cloves, the more the better, and put through the mincer.

Fresh or dried chillies can be added as well.

Add some fermented shrimp for extra flavour (I always have a solid block handy in the fridge.)

Heat a wok with lots of ghee or oil and cook all the ingredients until all the excess moisture has steamed off.  At this stage the mixture looks quite dry.  This takes about half an hour. 

Have some cleaned and sterilised jars handy and fill them with the paste.  Make sure to fill in all the air gaps by pressing down with the handle of a wooden spoon.  Finish of by adding some melted ghee on top to make it air-tight.  The turmeric paste will last for at least a year and still smell and look as fresh as the day it was made.

Whenever some onions are sautéed for a meal, the turmeric paste can be added to give a base flavour to the dish.

If you would like to learn of another way to preserve turmeric, the following is the traditional way by turning it into turmeric powder. This is how it’s done.

Place the cleaned turmeric rhizomes in a large pot and cover with at least five to eight centimetres of water.  Bring the pot to the boil over a slow fire and cook until they are soft.  The turmeric should be neither under or over cooked but a sharp knife should be able to pierce them easily.  The rhizomes are then removed from the pot and spread out to dry in the sun.  They should be turned over from time to time.  Drying them may take up to ten days.  When the rhizomes are thoroughly dry they are then peeled by polishing them and this is done by placing them in a rotating drum filled with stones.  If there is no machine available to do this, it can be done by using hands and feet.  When the skins have been removed the turmeric is ready to be ground, grated or pounded into a powder. Text from the roots, Elisabeth Ferkonia (Aus.) PDC studied with Bill Mollison,

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