INGREDIENTS :
225 g shallots, peeled
125 g cloves garlic, peeled
50 g kencur root, peeled and chopped
60 g laos, peeled and chopped
100 g candlenuts
125 g fresh turmeric, peeled & chopped
50 g bird’s eye chilies, finely sliced
50 g chopped palm sugar
150 ml coconut oil
2 stalks lemon grass, bruised
3 salam leaves
250 ml water
¾ tbsp salt

PREPARATIONS :
Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.

Cool before using