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For rempah: 10 dried guajillo or New Mexico chiles (about 2 1/2 ounces total), wiped clean, stemmed, and seeded 2 tablespoons whole coriander seeds 4 1/2 teaspoons whole cumin seeds 2 teaspoons whole fennel seeds 1 (1-inch) cinnamon stick 1/4 cup whole macadamia nuts (8 to 10 nuts), pl [...]
Read the recipe at epicurious.com
