Spice Paste for Vegetables – Base Jukut
Ingredients:
250 g Large red chilies halved, seeded and sliced 25 g Birds eye chilies sliced 100 g Shallots, peeled and sliced 100 g Garlic, peeled and sliced 100 g Laos (galangal) peeled and thinly sliced 100 g Turmeric fresh, peeled and sliced 100 g Kencur (lesser galangal) washed, sliced 200 g Candlenuts 1 tbsp Coriander seeds crushed ½ tbsp White pepper corns crushed ¾ tbsp Salt 150 ml Vegetable oil 2 Salam leaves 2 Lemongrass stalks bruised 250 ml Water
Preparation:
Combine all ingredients except salam leaves, lemon grass, salt and water in stone mortar or food processor and grind coarsely. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes, or until water is evaporated and marinade changes to golden colour. Cool before using.
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