Pound garlic, ginger, galangal, and coriander root in mortar with pestle to form fine paste, then sweat paste in clarified garlic butter for 3–4 minutes or until fragrant, softened, and beginning to brown.

Transfer aromat paste to mortar again, add sweet shrimp paste and green bird chili, continue pounding, then add cured crab roe, continue pounding, then add dashi powder as needed, taste and adjust.