原料
指天椒 chilli padi: 10根 10pcs， 辣椒 chilli: 5根 5pcs， 蔥蒜 shallots: 8個 8pcs， 香茅 lemongrass: 4根 4 stalls， 藍姜（姜也可以）galangal (ginger): 1塊 1pc， 蝦醬 belachan: 1小塊 1pc
步驟
1把材料準備好，切成小塊 Cut the ingredients into pieces
2把蝦醬放入干鍋熱一下，去除腥味 Toast the belachan on a dry pan to remove its fishy smell
3把烤好的蝦醬，隨著其它材料，放入攪拌器內打碎 Grind all the ingredients in a blender
4打碎後的樣子 This is how it looks after it is grounded
5在鍋里加半碗的菜油，把絞好的材料放入鍋內煎 Add in half a cup of oil and fry the ground ingredients
6煎的目的是把材料的水分煎掉，讓辣椒醬的味道濃縮，但是不要把辣椒醬煎糊。需要煎十五到二十分鐘 The objective is to remove the moisture of the ingredients and intensify the flavor but make sure that you do not burn it. It takes about 15 to 20 minutes
7煎好涼了後，可以裝罐或碗，放入冰箱保存四周左右 After frying it, leave to cool for a while and keep in a jar or bowl. This should keep in the fridge for about four weeks
小技巧
煎時，油放多點。最後收藏的時候，可以把多餘的油濾掉 When frying, be generous with the oil. You can always leave the excess oil aside when you remove it