Meat & Poultry
INGREDIENTS
Brown butter
Dried red spur chili, deseeded
Dried jinda chili, deseeded
Garlic
Shallot
Ginger
Galangal
Lemongrass
Coriander root
Turmeric
Cherry tomato
Fermented soybean cake, grilled
Sumac
Lemongrass berry preserved in fish sauce
Thyme
Wild coriander kimchi
Candied nutmeg
Long pepper
Black pepper
Bay leaf
Cumin
Coriander seed
Pink peppercorn
Lamb stock with roasted lamb bone, carrot, onion, bay leaf, cardamom, black pepper, cumin, long pepper, banana chili
Light palm sugar
Honey
Sumac koji fish sauce
METHOD
In saucepan over medium-high heat, melt brown butter, then add dried red spur chili, dried jinda chili, garlic, shallot, ginger, galangal, lemongrass, coriander root, turmeric, and cherry tomato, continue cooking for about 10 minutes.
Add all remaining ingredients, reduce heat to low, slowly cook for about 1 hour, then transfer to blender, blend on high speed, pass through chinois, taste and adjust as needed.