Combining cilantro and kaffir-lime leaves with seafood essence to make Siam N.32 is my way of capturing Thai green-curry in a dry form. Just a teaspoon mixed into any kind of stock produces a wonderfully fragrant broth, seafood stew, or braising liquid.
- Ingredients: lime leaves, cilantro, seafood essence and spices
- Contains garlic
- 1.5 oz. by weight
Simmer coconut milk with Siam and use to braise shrimp. Garnish with chopped cilantro.
Maple-Glazed Roast Duck with Scallions.
Recipe from Zak Pelaccio, Fatty Crab and Fatty 'Cue, New York City.
As appears in the book, The Art of Blending.
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