Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    dried red chiles
   1      cup           warm water
   2      tablespoons   cumin seeds
   1      teaspoon      coriander seeds
   1      teaspoon      black peppercorns
   1      teaspoon      cloves
   1      teaspoon      ground cinnamon
   1      teaspoon      ground mace
   1      teaspoon      ground nutmeg
   1      teaspoon      ground cardamom
   3      2" stalks     lemongrass -- including the bulbs
   1      2" piece      fresh ginger root -- peeled
   2      teaspoons     salt
   6                    shallots -- peeled
                        chopped
   1      tablespoon    shrimp paste

Preparation:

Soak the chiles in the warm water for 20 minutes, then remove and drain. Meanwhile, roast the cumin, coriander, peppercorns and cloves in a dry skillet for 2 minutes, then remove from the heat. Roast the cinnamon, mace, nutmeg, and cardamom in the skillet for 1 minute, then remove from the heat. Grind the cumin, coriander, peppercorns and cloves in a spice mill and then combine them with the other roasted spices and set aside. In a food processor or blender, combine the drained chiles and the roasted spices with all the remaining ingredients and puree into a fine paste. Transfer to a clean airtight jar and refrigerate for up to one month.