Base Genep: 'Complete' Balinese Spice Paste

Method7 steps · about 55 min

1. 1

   Step 1: Using a blender or food processor, blend into a coarse paste the: chopped turmeric (5 cm), galangal (5 cm), ginger (4 cm), lesser galangal (4 cm), garlic (6 cloves), shallots (10), big red chillies (4), bird’s eye chillies (4) and lemongrass (5 stalks) (Paste 1).

   Uses 5 cm turmeric, chopped · 5 cm galangal, chopped · 4 cm ginger, chopped · 4 cm lesser galangal, chopped · 6 cloves garlic, peeled, chopped · 10 shallots, peeled, chopped · 4 big red chillies, seed removed, chopped · 4 bird’s eye chillies (add or reduce the amount according to your preference)

2. 2

   Step 2: Using a grinder, grind the coriander seeds (1 tsp), black and white peppercorns (0.5 tsp), candlenuts (3) and nutmeg (0.5 tsp) (Paste 2).

   Uses 1 tsp coriander seeds · 0.5 tsp black peppercorn · 0.5 tsp white peppercorn · 3 candlenuts, chopped · 0.5 tsp grated nutmeg

3. 3

   Step 3: Mix paste 1 and 2 together.

   Uses Coarse fresh-spice paste · Ground dry-spice mixture

4. 4

   Step 4: Heat the coconut oil (0.5 cup) in a wok over medium high heat.

   Uses 0.5 cup coconut oil

5. 5

   Step 5: Add the blended spices, roasted shrimp paste (1 tsp), salt (to taste), sugar (1 pinch) and salam leaves (2).

   Uses Heated coconut oil · Combined fresh and dry base genep spices · 1 tsp roasted shrimp paste · 2 salam leaves · Salt to taste · 1 pinch sugar

6. 6

   Step 6: Fry for about 5 minutes, then reduce the heat to a low flame, and continue cooking for another 20 minutes or until most of the liquid has evaporated and the spices have turned golden brown.

   Fry five minutes, then cook on low heat twenty minutes · 25 minUses Seasoned base genep mixture in coconut oil

7. 7

   Step 7: Let the spice paste cool and keep in the fridge for later use.

   Uses Cooked golden base genep spice paste