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Yield: 10 servings
| 9 | | Dry Red Chili Peppers. |
| ½ | cups | Shallots, peeled and sliced |
| ¼ | cups | Garlics, chopped. |
| 2 | tablespoon | Galanga root, cut to strips. |
| ¼ | cups | Lemon grass, sliced. |
| 1 | tablespoon | Kaffir lime rind, cut fine. |
| 2 | tablespoon | Coriander seeds. |
| 1 | tablespoon | Fennel seeds. |
| 1 | tablespoon | Kapi (shrimp/fish paste). |
| 2 | teaspoon | Salt. |
| 2 | teaspoon | Peppers. |
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