LAKSA  PASTE
 
Red Onion


sea salt

2 tablespoons Ginger chopped

4 Cloves

1 teaspoon Turmeric chopped

1 Stalk of Lemongrass bottom 1/3 only - chopped

10 Dried Chilli's or 3 Birdsey chillies

6 candle nuts or macadamia

½ teaspoon shrimp paste

1 bunch Coriander root and stems

10 Vietnamese Mint leaves

1 teaspoon coriander seed

1 teaspoon fennel seed

4 cardamom pods

1 teaspoon cumin seed

4 Cloves Garlic

½ teaspoon Cinnamon

Drizzle of vegetable oil (on top of paste to seal in flavour)

MethodBlend all ingredients in a blender and cover with some oil and refrigerate for up to a month or pound each ingredient in a mortar and pestle starting with the onion and the salt (the salt helps to break down the onion with its texture) then adding each one once you have pounded the previous ingredient.