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INGREDIENTS:
300 gr large red chili halved, seeded and chopped
100 gr garlic, peeled and chopped
75 gr ginger, peeled and chopped
500 gr shallot, peeled and chopped
75 gr laos, peeled and chopped
100 gr kencur root, peeled and chopped
175 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt
PREPARATION:
Combine all ingredients except water in food processor and grind coarsely. Place in 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.
Cool before using.
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