Name: Basic spice paste
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 10 eschalots, peeled, chopped; 6 long red chillies, seeded, chopped; 1 piece ginger (10cm), peeled, grated; 1 piece turmeric, (6cm), peeled, sliced, or 1 tablespoon ground turmeric; 1/3 cup (45g) unsalted peanuts; 6 cloves garlic, chopped; 1 tablespoon dried shrimp paste; 1 tablespoon ground coriander; 1 teaspoon ground black pepper; 1 teaspoon ground cloves; 1/4 cup (60ml) rice bran or peanut oil

Ingredients

10 eschalots, peeled, chopped

6 long red chillies, seeded, chopped

1 piece ginger (10cm), peeled, grated

1 piece turmeric, (6cm), peeled, sliced, or 1 tablespoon ground turmeric

1/3 cup (45g) unsalted peanuts

6 cloves garlic, chopped

1 tablespoon dried shrimp paste

1 tablespoon ground coriander

1 teaspoon ground black pepper

1 teaspoon ground cloves

1/4 cup (60ml) rice bran or peanut oil

Method

1.Pulse all ingredients, except oil, in a food processor until a thick paste forms.

2.Heat oil in a heavy-based saucepan on medium. Cook spice paste for 10 minutes, stirring occasionally, until golden and fragrant. Set aside to cool. Spoon into a jar with a lid, seal and refrigerate for up to 3 weeks or freeze in ice cube trays for up to 2 months.

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Ingredients

Method

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