Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 20 ingredients for grocery delivery
Blitz the ingredients for the base wangen in a spice grinder, or grind with a pestle and mortar until you’ve got a fine powder.
Set aside three tablespoons of base wangen and put the rest into an airtight jar for future use.
Finely chop all of the ingredients except the salam leaf, base wangen and lemongrass.
Heat the coconut oil, fry your base wangen, salam leaf, lemongrass and salt until they release a strong aroma.
Pound the chopped ingredients and those from the pan in a pestle and mortar until you have made a paste (you can do this in a food processor but you will need to add a little water and the flavours don’t tend to be as pungent).
Use as much as you need and store in the freezer for next use.