10 red onion
30 dried chilies - soak with hot water
2 inch galangal (lengkuas)
3 lemon grass
1 ripe tomato
1 inc belacan/shrimp paste – burn on fire for awhile/dibakar
5 keping asam gelugur/Garcinia atroviridis (soak then cut into smaller pieces before blend..pour the water to soak the asam into blender)
method:
1. Heat oil and cook all the ingredients.
2. Keep stirring to prevent the paste from burning.
3. Add in SALT and enough SUGAR. (sugar help lessen the spiciness)
 |
| almost done, just a little bit longer :) |
4. Cook till oil started to surface and the oil turn red.
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| look at the colour..hehehehe |
**keep the extra paste in container & use to cook other dishes such as, stir fried tomyam chicken, tomyam vermicelli noodle etc.
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