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
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.
© 2019 All rights reserved. Published by Murdoch Books.