• 200 g (7 oz) red Asian shallots, peeled
• 100 g (3½ oz) garlic cloves, peeled
• 150 g (5½ oz) large red chillies, seeded
• 90 g (3 oz) turmeric, peeled
• 50 g (2 oz) kencur, peeled
• 35 g (1¼ oz) galangal, skin scrubbed
• 35 g (1¼ oz) ginger, peeled
• 40 g (1½ oz) candlenuts or blanched almonds
• 1 tablespoon shrimp paste, toasted
• 1 tablespoon coriander seeds
• 2 teaspoons black peppercorns
• 75 ml (⅓ cup) oil
• 1 lemongrass stick, bruised
• 2 salam leaves (optional)

Roughly chop the first seven ingredients and add to a high-speed blender or food processor with the candlenuts, shrimp paste and dried spices (not the lemongrass or salam leaves). Blend to a paste, add 100 ml (scant ½ cup) water and blend again.

Heat the oil in a large pan and add the spice paste, lemongrass and salam leaves. Cook over a medium heat until the water has evaporated, the oil is separating from the spices and the paste smells beautifully fragrant. With a quantity this large, this can take half an hour or more. Portion into ice-cube trays and freeze for future use.