This can be kept at room temperature up to 2 weeks or in the fridge to last longer.
This recipe can be halfved or quartered. I always make huge batches when given the chance coz we always use this in our dishes.
The measurements here are just a guide. If you don’t have sakurab, you can use the white part of spring onion, you can refer to my Chicken Piaparan recipe that can be found in this blog.