Combine eel with salt and starch, remove slime from exterior.

Roast galangal, ginger, garlic, shallot, coriander root, coriander seed, black pepper, long pepper, and bay leaf in oven at 180°C until lightly browned and fragrant.

In small stockpot, add water, roasted aromats, and eel, cook over medium-low heat for about 2 hours or until reduced by about half, then pass through chinois, continue reduction to light jus consistency, taste and adjust as needed.