- 4 teaspoons vegetable oil
- 1 large shallot, finely chopped
- 4 cloves garlic, finely chopped
- 3-4 red bird chilies, seeded and finely chopped (see note)
- 2 ½ tablespoons galangal, peeled and finely chopped (see note)
- 1 tablespoon kentjur (lesser galangal), peeled and finely chopped (see note)
- 1 tablespoon fresh turmeric root (see note), peeled and finely chopped, or 1 teaspoon ground dried turmeric
- ½ tablespoon ground coriander
- 3 candlenuts or macadamia nuts, ground or finely chopped (see note)
- 1 tablespoon shrimp paste (see note)
- ½ tablespoon black peppercorns, cracked
- ¼ teaspoon ground nutmeg
- 2 cloves, crushed
- ½ cup sweet soy sauce (see note)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (2 servings)
222 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 8 grams protein; 10 milligrams cholesterol; 3546 milligrams sodium
About 1/4 cup
- In a large skillet, over medium heat, heat the oil. Add all the ingredients except the sweet soy sauce and cook, scraping the bottom of the pan frequently, until fragrant, about 5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, for 10 minutes more.
- Transfer the mixture to a blender. Add 3/4cup water and process until smooth. Return the puree to the skillet, place over medium heat and cook, stirring, for 5 minutes. Add the soy sauce, lower the heat and simmer, covered, stirring occasionally, for 15 minutes. If the mixture seems too thick, stir in a few tablespoons cold water.
- Strain the mixture in a sieve over a large bowl. Use in the spiced lobster sate (see recipe).