Spice Paste for Chicken - Base Be Siap

Spice Paste for Chicken - Base Be Siap

Ingredients:

50 g Bird’s eye chilies, finely sliced
225 g Shallots, peeled and sliced
125 g Garlic, peeled and sliced
50 g Kencur root (lesser galangal), peeled and sliced
60 g Laos (galangal), peeled and sliced
125 g Turmeric, peeled and sliced
100 g Candlenuts
50 g Palm sugar, chopped
150 ml Coconut oil
2 Stalks Lemon grass, bruised
3 Salam leaves
250 ml Water
¾ tbsp Salt

Preparation:

Combine all ingredients except lemongrass, Salam leaves, water and oil, 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.