Ingredients:

Method:

4 Tblspn peanut or canola oil
7 shallots, peeled and sliced
2.5 cm kencur root, peeled and chopped
26 cloves garlic
4 cm Laos (galangal), peeled and chopped
10 candle nuts
12 cm fresh turmeric, peeled and chopped
4 Tblspn palm sugar
2 stalks lemon grass bruised
2 salam leaves
10 birdseye chillies, finely sliced

Put shallots, garlic, kencur, candlenuts, turmeric and palm sugar into a blender and grind coarsely, or use a Ulikan to grind by hand to a paste.

Heat oil and fry all ingredients until very hot, stirring frequently, until the paste changes to a golden colour.

Cool before using.