Green SPICE BASE
TEMPRA VERDE
Green Spice Base is a variation of Red Spice Base that can be used to make the Anglo Indian Moolie, as well as some modern takes on Thai Green Curry, Sayur Lemak, Spiced Potatoes and the Portuguese Caldo Verde.
Related
How to Prepare:
Prawn or Fish Moolie
Just add 1:1 thin coconut milk to spice paste plus seafood of your choice. Optional: Add Tomatoes, Peas, Green Chillies, Curry Leaves.
Serve with rice and condiments of your choice
Green Spice Potatoes
Cut potatoes into wedges or fries and marinate in a tablesoon of spice paste rubbed in evenly. Spray with vegetable oil and bake in air fryer or oven for 20 mins turning over if required.
Season with added salt and serve as a side.
Rico Verde
This is a version of Sayur lemak without the belacan and dried prawns or a spiced version of the Portuguese Calso verde.
Just add 1:1 water plus coconut milk to spice paste plus assorted green vegetables: cabbage, beans. Each bottle makes 4 portions. Optional Pumpkin, sweet potato, tempeh, tofu, garnish with quartered boiled eggs.
Serve as a side or with rice and condiments of your choice
Chicken Queddah
Just add 1:1 water plus coconut milk to spice paste plus chicken pieces. Add a souring agent like one or two slices of dried garcinia to the pot or the juice of one or two limes. Each bottle makes 4 portions. Optional vegeytables: Peas, Green Beans. Add julienned kaffir Lime Leaves and halved green chillies (for added heat) at the end.
Serve with rice and condiments of your choice
All ingredients in the jar are Plant based, Vegan Friendly & Gluten Free
Each bottle makes 4 portions.
Glass jars and metal tops can be recycled
