Ingredients:
  • 3 dried chilies
  • 45 ml (3 tbsp) chopped shallots
  • 30 ml (2 tbsp) chopped garlic
  • 5 ml (1 tsp) chopped galangal
  • 13 ml (1 1/4 tbsp) chopped lemon grass
  • 2 cloves
  • 15 ml (1 tbsp) coriander seeds
  • 5 ml (1 tsp) cumin seeds
  • 5 pepper corns
  • 5 ml (1 tsp) shrimp paste
  • 5 ml (1 tsp) salt


Method :
  1. Soak chillies in hot water for 15 minutes and de-seed.
  2. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder.
  3. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste.
  4. This can be stored in a glass jar in the refrigerator for about 3-4 months.