In saucepan, heat sunflower oil over medium heat, then add dried red spur chilies with karen chilies, lightly fry, then remove chilies and soak in water to rehydrate for about 30 minutes.

Using the same oil, add chopped peanut and sunflower seed, lightly toast, then add grilled garlic, grilled shallot, and minced galangal, continue cooking, then add tomato paste, continue cooking, then add reserved water from soaked chilies, sundried banana, shiitake glaze, fish sauce, dark palm sugar, rice vinegar, and duck jus.

Bring to low simmer, then add sachet of tied herbs and spices, continue low simmer for about 30 minutes.

Place in smoker for about 4 hours, then remove sachet and discard.

Transfer to blender, blend on high speed, taste and adjust as needed, pass through chinois.

The next day, pour spice sauce base into GN, then add shiitake glaze, dark palm sugar, grilled lemongrass, pandan leaf, ginger, banana chili, karen chili, mace, and longan in vinegar.

Return to smoker and continue cooking for about 4 hours, then remove pandan leaf.

Transfer to blender, blend on high speed, taste and adjust as needed, pass through chinois.