INGREDIENTS :
175 g shallots, peeled and chopped
150 g cloves garlic, peeled & chopped
450 g laos, peeled and thinly sliced
4 tsp coriander seeds
175 g fresh turmeric, peeled and sliced
250 g large red chilies, seeded & chopped
40 g bird’s-eye chilies
100 g kencur roots, peeled and chopped
5 tsp dried shrimp paste
150 ml Coconut oil
1 tsp salt
1¼ tsp black pepper ground
4 ea salam leaf, whole
3 ea stalk lemon grass, bruised

PREPARATIONS :
1. Combine all ingredients except salam leafs and Lemon grass, salt and water in food processor and grind coarsely.
2. Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color.