Pound long pepper, black pepper, mah kwan pepper, shiitake, and cumin together in mortar until fine powder, then reserve ground spices in mixing bowl.

Add red spur chili, karen chili, and continue pounding to medium powder, add to mixing bowl with spices, then add sugar, salt, minced peanut, minced ginger, and star anise (whole) to mixing bowl.

Heat oil with shallots in saucepan over medium heat until crisped, then strain, return to saucepan, add garlic and continue cooking over medium heat until crisped, strain again, heat oil to 190°C, then pour over ground spice mixture and allow to cool to room temperature.

After mixture has cooled, remove star anise, add fried garlic and fried shallot to spice oil, adjust as needed.