Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    dried red chiles
   1      teaspoon      cumin seeds
   1      tablespoon    coriander seeds
   2                    cardamom pods
   3                    cloves
   6      tablespoons   chopped garlic
   4      tablespoons   chopped shallots
   1      tablespoon    oil
  10                    peppercorns
   2      tablespoons   chopped lemon grass
   1      teaspoon      chopped galangal
   1      teaspoon      chopped bergamot skin
   1      teaspoon      chopped coriander root
   1      teaspoon      shrimp paste -- grilled
   1      cup           palm sugar
   1      tablespoon    salt
   4      tablespoons   tamarind juice

Preparation:

Coarsely chop the chiles and soak in water for 10 minutes. Drain. Dry-fry the cumin and coriander seeds, cardamom pods and cloves over medium heat for 1 to 2 minutes until they are aromatic and slightly browned. Sauté the chiles, garlic and shallots in the oil until lightly browned. Pound in the following order: a) garlic, shallots and chiles b) coriander, cardamom pods, cumin, cloves and peppercorns c) lemon grass, galangal, bergamot, coriander roots. Place the shrimp paste on a piece of foil and cook it over a flame or burner for 1 to 2 minutes, or in a hot oven (425F) until the outside is slightly burnt. Mix the shrimp paste with all the above ingredients plus the sugar, salt and tamarind juice to form a fine paste.