Step 1

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.

Step 2

Set aside three tablespoons of base wangen and put the rest into an airtight jar for future use.

Step 3

Finely chop all of the ingredients except the salam leaf, base wangen and lemongrass.

Step 4

Heat the coconut oil, fry your base wangen, salam leaf, lemongrass and salt until they release a strong aroma.

Step 5

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).

Step 6

Use as much as you need and store in the freezer for next use.