INGREDIENTS :
250 g large red chili, seeded and peeled
40 g bird’s eye chili, finely sliced
50 g garlic, peeled and chopped
200 g shallot, peeled and chopped
50 g ginger, peeled and chopped
150 g laos, peeled and chopped
2½ tbsp black pepper corn crushed
2½ tbsp coriander seed crushed
100 g candlenut
40 g palm sugar, chopped
150 ml coconut oil
250 ml water
3 salam leaf
¾ tbsp salt

PREPARATIONS :
Combine all ingredients except salam leaf, water and salt, place in food processor and grind coarsely. Place ground ingredients 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.

Set aside and cool.