Penang Chile Paste
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
1/4 teaspoon white peppercorns
1/2 teaspoon coriander seeds
1/4 teaspoon cumin seeds
5 large, cayenne type chiles soaked for two hours in about 3 tablespoons of boiling water
1 trimmed stick lemongrass finely sliced.
3cm peeled and chopped fresh galangal or ginger
2.5 oz chopped shallots
5 cloves garlic peeled and chopped
1 chopped anchovy
1/2 tablespoon peanut butter
Put the peppercorns, coriander seeds and cumin into a spice grinder or pestle and mortar and grind to a powder
Empty into a blender and add the chiles and their soaking liquid, the lemongrass, galangal or ginger, shallots, garlic, anchovu and peanut butter and blend until smooth.