Spices Ingredients
500g Onions
A small bundle of Daun Kesum (Laksa leaves)
1” galangal /blue ginger (or replace with normal ginger)
8 stalks serai / Lemongrass
5 small chillies
1 bunga kantan/Torch Ginger Flower
200ml water
3tbsp cooking oil
5tbsp chilli paste ( I use homemade chilli paste)
100g tamarind paste ( mix with 100ml water, discard seeds)
4tbsp sugar
1tsp salt
Method
1. In a blender/food processor, grind spices ingredients till a fine paste.
2. Heat oil in a wok, stir fry chilli paste, add blended ingredients, tamarind water and water.
3. Stir fry till fragrant and almost dry, take about 15mins.
4. Season with sugar and salt.
5. Store in freezer once the paste is completely cooled.
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