8 red chilies seeded and sliced
1 tsp dried shrimp paste (terasi) toasted
1/4 tsp grated nutmeg
3 garlic cloves peeled and sliced
6 shallots peeled and sliced
1 tsp salt
1 1/2 tsp chopped palm sugar
2 tbl oil
2 salam leaves
2 lemongrass stalks bruised
1/2 inch galangal (laos) peeled and sliced
4 tbl tamarind juice
Grind with a mortar and pestle or blend the first 7 ingredients very finely.
Heat the oil over medium-high heat. Saute the ground ingredients along with salam leaves, lemongrass and galangal. Stir it frequently until the mixture changes color and becomes very fragrant.
Pour the tamarind juice and let it simmer for about a minute and then leave to cool.
Remove salam leaves, lemongrass and galangal before serving.
Keeps up to 1 week or longer if refrigerated.
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