Basic Spice Paste (Bumbu Dasar) Recipe

• 25 x shallots peeled and minced
• 12 x garlic cloves peeled and minced
• 7 lrg red chilies seeded and minced
• 2 x inches galangal (laos) peeled and minced
• 2 x inches kencur root peeled and minced
• 4 x inches fresh turmeric peeled and minced
• 1 Tbsp. coriander seeds
• 6 x candlenuts
• 2 tsp dry shrimp paste
• 1/2 tsp white peppercorns
• 1 pch freshly-grated nutmeg
• 3 x cloves
• 4 Tbsp. vegetable oil

1. Some people use a food processor and some use a stone mortar or possibly pestle to blend all the ingredients of these pastes.
2. If you are using a mortar, always grind the dry spices first and then add in the hardest ingredients such as laos and kencur, before adding shallots, chilies, and other soft ingredients.
3. If you are using a food processor, blend the dry spices, then add in all remaining ingredients, except oil.
4. Heat oil in a wok or possibly a skillet, add in the blended ingredients and cook over high heat, stirring frequently, for approximately 5 min till the paste turns golden brown.
5. Cold before using.
6. This recipe yields 2 c..
7. Comments: This paste is used mainly to neutralize the strong flavor of duck, lamb or possibly pork.
8. It can be stored in a refrigerator for up to a week.
9. However, it is always better to have pastes fresh before preparing a dish.
10. Yield: 2 c.

shallots, garlic, red chilies, inches galangal, kencur root, turmeric, coriander seeds, candlenuts, shrimp, nutmeg, cloves, vegetable oil

Taken from cookeatshare.com/recipes/basic-spice-paste-bumbu-dasar-79849 (may not work)