Basic Spice Paste

This paste is used mainly to neutralize the strong flavor of suck, lamb or pork.
Ingredients:

• 25 shallots, peeled and chopped
• 12 cloves garlic, peeled and chopped
• 7 large red chilies, seeded and chopped
• 2 inches laos, peeled and chopped
• 2 inches kencur root, peeled and chopped
• 4 inches fresh turmeric, peeled and chopped
• 1 Tbs., coriander seeds
• 6 candlenuts
• 2 tsp. dried shrimp paste
• ½ tsp. black peppercorns
• 1 pinch fresh grated nutmeg
• 3 cloves
• 4 Tbs. vegetable oil

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.

Makes 2 cups.

Helpful hints: These basic pastes can be stored in a refrigerator for up to a week. However, it is always better to have pastes fresh before preparing a dish.

source : Merry's Kitchen