INGREDIENTS :
300 g large red chili halved, seeded and chopped
100 g garlic, peeled and chopped
75 g ginger, peeled and chopped
500 g shallot, peeled and chopped
75 g laos, peeled and chopped
100 g kencur root, peeled and chopped
175 g fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 g candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
150 ml coconut oil
250 water
¾ tbsp salt

PREPARATIONS :
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