Bumbu spice paste:2 lemongrass sticks, trimmed and slicedPreheat the oven to 190°C.
Grind all the bumbu ingredients to a paste in a food processor. Heat the oil in a pan and cook the bumbu for 5-10 minutes, stirring often, until the rawness is replaced with fragrance. Add the coconut milk and palm sugar to the excess bumbu in the pan. Bring up to the boil and simmer for about 5 minutes, stirring all the while.
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