Ming says: Many think of America as the great melting pot but when it comes to international flavors, it's very hard to beat Singapore, the Grand Central Station of Asian, Indian, and Western foods. But, since a trip to Singapore may not be in most people's immediate plans, I've included this recipe for Red Rendang — a curry paste that can be used on everything from beef to seafood to poultry. It packs a lot of flavor and is probably unlike anything you've ever tasted. I love spicy food and this is really hot — if you would like to make it more mild, simply decrease the amount of chiles.

Makes 5 cups

• 1/2 cup dried Thai bird chiles
• 1 cup chopped lemongrass, white part only
• 2 cups sliced shallots
• 1 bunch cilantro, stemmed (save the stems), leaves washed and spun dry
• 1/2 cup lime juice
• 1/2 cup fish sauce
• 1/2 cup paprika
• 2 tablespoons cumin, toasted and ground
• 2 tablespoons coriander, toasted and ground
• 1/4 cup grapeseed oil
• Kosher salt, to taste
• 3 cups soy sauce

1. In a food processor, combine the chiles, lemongrass, shallots, and the leaves and 6 stems of cilantro and blend until a rough purée is formed. Do not overblend to a smooth paste. Add the lime juice, fish sauce and dried spices. Drizzle in the oil, blending on a low speed, and check for seasoning. Transfer to a glass jar, and when cooled, seal with lid and store in fridge for up to two weeks.

>>This recipe appears in Episode #225.

>> For additional recipes and more, visit www.ming.com