INGREDIENTS
12 pcs. shallots
6 garlic cloves
2 pcs. siling labuyo
1/4 tbsp. ginger
3 pcs. cilantro roots
7 cm. lemongrass (white part only)
2 tbsp. coconut oil
250 ml. water
2 tbsp. muscavado sugar
1/2 tsp. white peppercorn
3 tbsp. crab fat
Salt and pepper
PREPARATION
1. Blend crab fat, shallots, garlic, chili peppers, ginger, cilantro root, and lemongrass with water until all spices are incorporated. Set aside.
2. Heat coconut oil on a saucepan and add the spice mixture.
3. While continuously stirring, let it boil for 20 to 25 minutes over medium heat until the consistency of paste is achieved.
4. Use it as soup base, marinade, or dip.
This story originally appeared in Southern Living, March 2018.
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Writer: AND STYLING GRAI ALVAR PHOTOGRAPHY PATRICK SEGOVIA
