Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • 300g shallots, cleaned

  • 100g garlic cloves, cleaned

  • 75g fresh galangal, cleaned

  • 75g fresh ginger, cleaned

  • 4 tbsp fresh turmeric, cleaned

  • 4 tbsp fresh lesser galangal, cleaned

  • 3 candlenuts

  • 200g red chilli, cleaned and deseeded

  • 8 hot chilli, deseeded

  • 1 tsp shrimp paste

  • 2 salam leaves

  • 2 stalks fresh lemongrass

  • 1 tsp white peppercorn, whole

  • 1 tsp salt

  • 1L salad oil


  • 1.

    Grind all the ingredients together with a stone or mortar and pestle.

  • 2.

    Pre-heat the oil in a large pan and cook the mixture on low heat for 1 hour, stirring continuously to make sure nothing burns.

  • 3.

    Remove from the heat and cool to room temperature.

  • 4.


Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 413kj
  • Fat Total 42g
  • Saturated Fat 3g
  • Protein 1g
  • Carbohydrate 9g
  • Sugar 2g
  • Sodium 113mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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