150 g. ginger (strong ginger, as opposed to lesser pungent young ginger)
150 g. garlic (note: I didn’t peel my garlic because I used a certain type of Thai garlic, but if you use normal garlic you should probably peel it before blending so it doesn’t get stuck)
50 g. Thai bird chilies (20 – 30 chilies)
4 stalks of cilantro roots
8 – 10 tbsp. fermented soy bean sauce (เต้าเจี้ยว) – this sauce can be very salty, so better to add less first and then add more. I normally use Healthy Boy brand, but if you can’t find that, you can try Chinese fermented soybean sauce.