Ingredients
  • 300 gr (10 1/2 oz) large red chili halved, seeded and chopped
  • 100 gr (3 1/2 oz) garlic, peeled and chopped
  • 75 gr (2 1/2 oz) ginger, peeled and chopped
  • 500 gr (18 oz) shallot, peeled and chopped
  • 75 gr (2 1/2 oz) laos (finger-root; chinese keys), peeled and chopped
  • 100 gr ( 3 1/2 oz) kencur root (Kaempferia galanga*), peeled and chopped
  • 175 gr (6 oz) fresh turmeric, peeled and chopped
  • 2½ Tbsp dried shrimp paste, roasted
  • 2½ Tbsp coriander seed crushed
  • 75 gr (2 1/2 oz) candlenut
  • 1¼ Tbsp black pepper corn crushed
  • 2½ pinch nutmeg, freshly grated
  • 8 cloves
  • 150 ml (5 fluid oz) coconut oil
  • 250 ml (1 cup) water
  • ¾ Tbsp salt
* Kaempferia galanga is an uncommon variety. I don't know of the likelihood of obtaining this through western outlets. I would subst ordinary galanga if there was none available.

Method:
  1. Combine all ingredients except water in food processor and grind coarsely.
  2. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water has evaporated and marinade changes to golden color.
  3. Cool before using.