• 8 red chilies, seeded and sliced
• 1 tsp. dried shrimp paste (terasi), toasted
• ¼ tsp. grated nutmeg
• 3 cloves garlic, peeled and sliced
• 6 shallots, peeled and sliced
• 1 tsp. salt
• 1½ tsp. chopped palm sugar
• 2 Tbs. oil
• 2 salam leaves
• 2 stalks lemongrass, bruised
• ½ inch galangal (laos), peeled and sliced
• 4 Tbs. tamarind juice

• Grind with a mortar and pestle or blend the first 7 ingredients very finely.
• Heat the oil over medium high heat.  Sauté the ground ingredients along with salam leaves, lemongrass and galangal.  Stir it frequently until the mixture changes color and becomes very fragrant.
• Lastly, pour the tamarind juice and let it simmer for about a minute and then leave to cool.
• Remove salam leaves, lemongrass and galangal before serving.

Note: Keeps up to 1 week or longer if refrigerated.