Rempah Paste

• coriander seeds↗5 tablespoons
• white peppercorns1 1⁄2 teaspoons
• cumin seeds↗1 1⁄2 teaspoons
• garlic↗13 cloves
• candlenuts26
• lemongrass7 stalks
• coriander roots↗3 pieces
• fennel seeds1 1⁄2 tablespoons

Step-by-step instructions

1. 1

   Dry roast the dry spices separately in a frying pan.

2. 2

   When cool, grind them to a powder in a spice grinder.

3. 3

   Finely chop the rest of the ingredients.

4. 4

   Place in a food processor and process to a fine paste.

5. 5

   Keeps for 2-3 weeks, refrigerated.