Recipe for Seafood Spice Paste - (Bumbu Laut)

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Yield:

Ingredients:

Amount	Ingredient
10 lrg	red chilies seeded and chopped
6 x	garlic cloves peeled and chopped
15 x	shallots peeled and chopped
4 x	inches ginger root peeled and chopped
4 x	inches fresh turmeric peeled and chopped
	(or 4 tspns turmeric powder)
1 med	tomato skinned and seeded
1 tbl	coriander seeds
10 x	candlenuts
1 tsp	dried shrimp paste (terasi)
4 tbl	vegetable oil
3 tbl	tamarind pulp
2 x	salam leaves

Instructions:

Instructions: Process all ingredients, except oil, tamarind pulp, salam leaves and lemongrass, until coarsely ground.

Heat oil in a wok, add all ingredients and cook over medium heat for approximately 5 minutes, stirring frequently, until golden. 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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