• 14 shallots, peeled and chopped
• 26 cloves garlic, peeled and chopped
• 1 inch kencur root, peeled and chopped
• 1½ inch laos, peeled and chopped
• 10 candlenuts
• 5 inches fresh turmeric, peel and chopped (or 5 tsp. turmeric powder)
• 4 Tbs. chopped palm sugar
• 4 Tbs. vegetable oil
• 2 stalks lemongrass, bruised
• 2 salam leaves
• 10 red hot chilies, finely sliced

• Put shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar into a food processor or use a mortar and grind coarsely. Heat oil in a wok or a skillet and fry all ingredients, stirring frequently, until the paste changes to a golden color. Cool before using.

Makes 2 cups.