3 cups deep-fried peanuts
4 cloves garlic, peeled and bruised
12 bird’s eye chilies, sliced
3 inches kencur (like galangal), peeled and choped
3 kaffir lime leaves
½ cup sweet soy sauce
2 tsp. salt
6 cups water
1 Tbs. lime juice
Grind or blend the first four ingredients until coarse or fine depending whether you like it coarsed or fine.
Put all ingredients in a pan except the lime juice.
Simmer over very low heat for approximately 1 hour, stirring to prevent sticking.
Stir in lime juice just before use.