Instructions: Some people use a food processor and some use a stone mortar or pestle to blend all the ingredients of these pastes. If you are using a mortar, always grind the dry spices first and then add the hardest ingredients such as laos and kencur, before adding shallots, chilies, and other soft ingredients. If you are using a food processor, blend the dry spices, then add all other ingredients, except oil.

Heat oil in a wok or a skillet, add the blended ingredients and cook over high heat, stirring frequently, for approximately 5 minutes until the paste turns golden. Cool before using.

This recipe yields 2 cups.

Comments: This paste is used mainly to neutralize the strong flavor of duck, lamb or pork. It can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.

Yield: 2 cups

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