Tips on grinding spices

When using a mortar and pestle or blender to prepare spice pastes, it helps to peel and slice all the ingredients before grinding them. Grind tougher ingredients first before grinding the softer ones. If using a blender, add a little liquid (oil, coconut milk or water, depending on the recipe) to keep the mixture turning. Be sure not to overload the blender if the quantity is too large, pulse them in batches and grind each batch before starting the next. If you have to roast some ingredients before grinding, which is usually the case with dried shrimp paste (trasi), allow them to cool before grinding. Spice pastes need only be ground coarsely not to a puree. Store unused spice pastes in plastic wrap or an airtight container in the refrigerator or freezer.