Stanley S Laksa Paste

Ingredients

5 stalks lemongrass, trimmed and roughly chopped 

10 garlic cloves, roughly chopped 

1 piece (1 inch) fresh turmeric, peeled and roughly chopped 

1 piece (3 inches) fresh galangal, peeled and roughly chopped 

1 piece (3 inches) fresh ginger, peeled and roughly chopped 

15 candlenuts, or macadamia nuts 

1 medium onion, roughly chopped 

4 large red chiles, stemmed and roughly chopped 

4 red-bird chiles, stemmed and roughly chopped 

1 teaspoon Malaysian shrimp paste 

1/2 cup vegetable oil 

1 1/2 tablespoons Indonesian palm sugar 

Preparation

In a food processor, combine lemongrass, garlic, turmeric, galangal, ginger, candlenuts, onion, chiles, shrimp paste, and 1/2 cup water. Process to form a smooth paste.

In a medium skillet, heat oil over medium-high heat. Add paste mixture and cook, stirring constantly, until golden and aromatic, 15 to 20 minutes. Remove from heat, and add palm sugar, stirring to dissolve. May be stored in an airtight container in the refrigerator for up to 1 month.

Related Video