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Soak all dried ingredients until soft (See note). Place all ingredients in a blender or food processor & blend until a smooth paste is formed. If using dried ingredients, add some water, but not too much. NOTE: Use 2 ts dried kaffir, or 2 ts dried lemon grass to replace the fresh called for above. Puangkram CUP. Schmitz & Michael J. Worman, "Practical Thai Cooking" Recipes sent to me from Bill, email@example.com
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|Serving Size: 1 Cup (6g)|
|Recipe Makes: 1 Cup|
|Calories from Fat: 2 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 75.5mg||2 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 2.3g|
|Protein 0.7g||1 %|
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Calories per serving: 15
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