Prik Larb Muang / Thai Spices Blended

• 1/2 kg dried bird eye chili,or any hot kind
• 2 tbsp coriander seeds
• 2 tbsp sichuan pepper
• 1 tbsp sweet fennel
• 4 capsium or long pepper
• 1/2 tbsp black pepper
• 1 tsp cloves
• 4 star anise
• 1 1/2 tbsp sand ginger
• 4 nutmeg
• 4 mace
• 1 cinnamon
• 2 bay leaf
• 2 stalk of lemongrass
• 1 inch galangal
• 100 grams garlic
• 200 grams shalllots

1. Roast dried chili until crispy,set aside
2. Roast other ingredients except last 4 and szetchwan pepper ,until aroma ,set aside
3. Use blender or pestel and mortar ,blend dried chilli with last 5 ingredients left,add roasted spices on step 2 ,blend all well
4. Bring blended chili and spices to roast on pan again until dry ,keep in container ,refrigerate for many months,i use this in my soup,thai meat salad ..

bird eye chili, coriander seeds, pepper, sweet fennel, long pepper, black pepper, cloves, anise, ginger, nutmeg, mace, cinnamon, bay leaf, lemongrass, garlic, shalllots

Taken from cookpad.com/us/recipes/368265-prik-larb-muang-thai-spices-blended (may not work)