Rempah Paste - cooking recipe

Ingredients

5 tablespoons coriander seeds
1 1/2 teaspoons white peppercorns
1 1/2 teaspoons cumin seeds
13 garlic cloves
26 candlenuts
7 stalks lemongrass
3 pieces coriander roots
1 1/2 tablespoons fennel seeds

Preparation

Dry roast the dry spices separately in a frying pan.
When cool, grind them to a powder in a spice grinder.
Finely chop the rest of the ingredients.
Place in a food processor and process to a fine paste.
Keeps for 2-3 weeks, refrigerated.