50 g Bird’s eye chilies, finely sliced 225 g Shallots, peeled and sliced 125 g Garlic, peeled and sliced 50 g Kencur root (lesser galangal), peeled and sliced 60 g Laos (galangal), peeled and sliced 125 g Turmeric, peeled and sliced 100 g Candlenuts 50 g Palm sugar, chopped 150 ml Coconut oil 2 Stalks Lemon grass, bruised 3 Salam leaves 250 ml Water ¾ tbsp Salt
Combine all ingredients except lemongrass, Salam leaves, water and oil, in stone mortar or food processor and grind coarsely. Place ground ingredients into heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color. Set aside and cool.
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