Cut the stems and shoulders off the chilies, and roughly chop them.

Chop the macadamia nuts

Peel and smash the garlic

Roughly chop the shallots.

BRuise your lemongrass, and tie it into a knot.

Zest your lemons, until you have 3tsp. (1½ lemons for me)

Peel, and smash your galangal slices.

In a food processor, puree the shallots, garlic, chili peppers, macadamia nuts, lemon zest, and palm sugar, until it's a nice paste. Transfer to a bowl, and mix the salt through.

Put the oil in a large saucepan, and add the galangal, bay leaves, and lemongrass. Heat it up over medium heat for 10 minutes, stirring frequently to make sure nothing sticks to the bottom and burns

Add the chili pepper mixture. Make sure your fan is on, and a window is open.

Stirring constantly, keep cooking this until the shallot flavor mellows out, and the sambal turns a deep red.

Remove the lemon grass. Leave the other big pieces in, it will add flavor while jarred.

While it's still hot, add to sterilized Ball Jar, and close it with the sealing lid. Let it cool for a bit, then transfer to the fridge.