By Christine Manfield
Typical of Nonya and Singaporean cooking, this paste is used as a marinade and flavour booster for meat or poultry, which is then threaded on satay sticks before barbecuing or grilling.
Dry-roast whole spices separately over gentle heat until fragrant. Cool, then grind to a fine powder. Stir palm sugar into coconut milk over gentle heat until dissolved, then mix in all spices. Refrigerate for up to 48 hours.