• 10 shallots, peeled and chopped
• 6 cloves garlic, peeled and chopped
• 4 inch laos, peeled and chopped
• 2 inches ginger root, peeled and chopped
• 10 candlenuts
• 4 Tbs. chopped palm sugar
• 4 Tbs. vegetable oil
• 10 small red hot chilies, finely sliced
• 6 large red chilies, seeded and chopped
• 1 tsp. coriander seeds
• 1 Tbs. black peppercorns
• 2 salam leaves

• Combine all ingredients, except oil and salam leaves, place in a food processor and grind coarsely. Heat vegetable oil in a heavy saucepan or wok until very hot. Add ground ingredients together with salam leaves and cook over medium heat for 5 minutes, stirring frequently, until marinade changes to a golden color. Set aside and cool before using. Keep refrigerated for 24 hours before using to maximize the flavor.

Makes 1 cup.