A vibrant, aromatic Balinese ‘complete’ spice paste (Base Genep) forming the flavor foundation for many traditional dishes, offering a perfect balance of earthy, spicy, and fresh notes. Essential for authentic Balinese cuisine.
Balinese Spice Paste: Basa Rajang
A vibrant, aromatic Balinese 'complete' spice paste (Base Genep) forming the flavor foundation for many traditional dishes, offering a perfect balance of earthy, spicy, and fresh notes. Essential for authentic Balinese cuisine.
Ingredients
- 6 cloves garlic peeled
- 10 small shallots peeled
- 5 cm ginger peeled and sliced
- 5 cm galangal peeled and sliced
- 4 cm fresh turmeric peeled and sliced
- 3 stalks lemongrass white part only
- 3 bird's eye chilies deseeded (optional)
- 5 Kaffir lime leaves stem removed finely sliced
- 1 tsp white peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp nutmeg grated
- 1 tbsp palm sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
Instructions
- Toast coriander, cumin, and white peppercorns in a dry pan over medium heat until fragrant, about 1-2 minutes. Grind them into a fine powder using a spice grinder or mortar and pestle.
- Combine all fresh ingredients (garlic, shallots, ginger, galangal, turmeric, lemongrass, chilies, Kaffir lime leaves) with the ground toasted spices, palm sugar, and salt in a large mortar and pestle, or a food processor.
- Pound or process until a smooth, fragrant paste forms. If using a food processor, you might need to add 1-2 tablespoons of vegetable oil or water to aid blending.
- Heat 2 tablespoons of vegetable oil in a wok or frying pan over medium heat. Add the prepared spice paste and sauté for 7-10 minutes, stirring frequently, until very fragrant and the raw smell has disappeared. This step enhances the flavor and helps preserve the paste.
- Remove from heat and let cool completely. Use immediately as a base for your favorite Balinese dishes or store as directed in the cook notes.
Notes
This paste can be made in advance and stored in an airtight container in the refrigerator for up to a week, or frozen for longer. It's the base for curries, stir-fries, grilled meats, and more. Adjust chili to taste for desired heat level. For a smoother paste, use a food processor, adding a little oil or water if needed to facilitate blending.
