Spice Paste for Beef - Base be Sampi

Spice Paste for Beef - Base be Sampi

Ingredients:

250 g Large red chilies halved, seeded and sliced
40 g Bird’s eye chili, finely sliced
50 g Garlic, peeled and sliced
200 g Shallots, peeled and sliced
50 g Ginger, peeled and sliced
150 g Galangal (laos), peeled and chopped
100 g Candlenut
2 tbsp Black pepper corns crushed
2 tbsp Coriander seed crushed
40 g Palm sugar, chopped
150 ml Vegetable or coconut oil
250 ml Water
3 Salam leaves
¾ tbsp Salt

Preparation:

Combine all ingredients except salam leaves, water and salt, in stone mortar or food processor and grind coarsely.
Place ground ingredients into heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Set aside and cool.