- 25 gr Bird’s Eye Chili
- 5 pcs Javara Flores kemiri, toasted
- 4 cloves Shallots
- 2 cloves Garlic
- 2 sticks Lemongrass
- 1 tsp Javara dried andaliman
- ½ tsp Javara Amed Sea Salt
- 2 tbsp Javara Coconut Cooking Oil
- Chop the chilies, kemiri, shallots, garlic and the white part of lemongrass.
- Add the andaliman and oil, and grind into a paste using mortar and pestle or a blender.
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