Instructions: Put shallots, garlic, kencur, laos, candlenuts, turmeric and palm sugar into a food processor or use a mortar and grind coarsely.

Heat oil in a wok or a skillet and fry all ingredients, stirring frequently, until the paste changes to a golden color. Cool before using.

This recipe yields 2 cups.

Comments: This basic paste 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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