Balinese Spice PasteMonday, November 07, 2016
The secret to cooking authentic Balinese cuisine is to use a spice paste that is locally known as basa genap. It features in almost all dishes from rich curries to succulent sticks of satay and suckling roast pig. This versatile paste contains many different kinds of spices such as ginger, galangal, turmeric, lemongrass, garlic, chilli and many more. Ingredients can vary depending on different taste preferences and every Balinese cook has his or her own recipe. Spice paste is typically prepared fresh every day using a traditional mortar and pestle. However, nowadays supermarkets sell a full range of ready-made pastes.
Balinese Spice Paste Recipe
10 gr garlic (peeled & cut)
30 gr shallots (peeled & cut)
10 gr galangal (peeled & cut)
10 gr turmeric (peeled & cut)
10 gr white turmeric (peeled & cut)
10 gr ginger (peeled & cut)
10 gr candlenut
5 gr shrimp paste
20 gr lemongrass stalk (peeled & cut)
1 tbsp coriander seed powder (peeled & cut)
2 pcs lime leaf
3 pcs clove (powdered)
3 pcs bay leaf
5 gr salt
1 gr black or white pepper
10 gr palm sugar
0,5 tsp nutmeg (powdered)
1 cup salad oil
5 gr red chilli (deseeded & cut)
Balinese Spice Paste Instructions
* Blend the garlic, shallots, galangal, turmeric, white turmeric, ginger, candlenut, shrimp paste, lemongrass and chilli with a bar blender until a fine paste.
* Heat a little oil in a pan and sauté the blended ingredients.
* Add in all of the remaining ingredients and continue to sauté. The paste is cooked once it starts to emit a fragrance and the oil separates. Set aside to cool.
* Once the paste is cool, place it in a plastic container and refrigerate.
* The paste can be kept for several weeks but should be reheated every 4 days or so to maintain its flavour.