Beef Spice Paste (Bumbu Daging Sapi) Recipe

• 10 x shallots peeled and minced
• 6 x garlic cloves peeled and minced
• 4 x inches galangal (laos) peeled and minced
• 2 x inches ginger root peeled and minced
• 10 x candlenuts
• 4 Tbsp. minced palm sugar
• 4 Tbsp. vegetable oil
• 10 sm red warm chilies finely sliced
• 6 lrg red chilies seeded and minced
• 1 tsp coriander seeds
• 1 Tbsp. white peppercorns
• 2 x salam leaves

1. Combine all ingredients, except oil and salam leaves, place in a food processor and grind coarsely.
2. Heat vegetable oil in a heavy saucepan or possibly wok till very warm.
3. Add in grnd ingredients together with salam leaves and cook over medium heat for 5 min, stirring frequently, till marinade changes to a golden brown color.
4. Set aside and cold before using.
5. Keep refrigerated for 24 hrs before using to maximize the flavor.
6. This recipe yields 1 c..
7. Comments: This basic paste can be stored in a refrigerator for up to a week.
8. However, it is always better to have pastes fresh before preparing a dish.
9. Yield: 1 c.

shallots, garlic, inches galangal, ginger root, candlenuts, palm sugar, vegetable oil, chilies, red chilies, coriander seeds, white peppercorns, salam leaves

Taken from cookeatshare.com/recipes/beef-spice-paste-bumbu-daging-sapi-82290 (may not work)