Balinese Bumbu Genep: Spice Paste
Bumbu Genep is the essential Balinese spice paste, forming the aromatic base for countless traditional Indonesian dishes. It features a complex blend of fresh and toasted spices, delivering a harmonious balance of earthy, spicy, and aromatic notes.
Ingredients
- 8-10 count candlenuts toasted if raw
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 0.5 tsp cumin seeds
- 100 g shallots peeled
- 50 g garlic peeled
- 50 g fresh ginger peeled
- 50 g fresh galangal peeled
- 50 g fresh turmeric peeled
- 5-10 count bird's eye chilies or to taste
- 1 stalk lemongrass white part only
- 2 count kaffir lime leaves stem removed
- 1 tbsp shrimp paste (terasi) toasted
- Salt to taste
- 1-2 tbsp vegetable oil
Instructions
- Toast Dry Spices: In a dry pan over medium heat, lightly toast the candlenuts (if raw), peppercorns, coriander seeds, and cumin seeds until fragrant, about 2-3 minutes. Be careful not to burn them. Let them cool.
- Prepare Fresh Ingredients: Roughly chop the shallots, garlic, ginger, galangal, turmeric, chilies, lemongrass, and kaffir lime leaves.
- Combine and Grind: Place all the toasted dry spices, chopped fresh ingredients, and toasted shrimp paste into a food processor or mortar and pestle.
- Process into a Paste: Add 1-2 tablespoons of vegetable oil to help with blending. Process until a smooth, fine paste is formed. If using a mortar and pestle, pound until very smooth.
- Season: Taste the paste and add salt as needed.
- Cook the Paste (Optional but recommended): For a deeper flavor and longer shelf life, gently sauté the fresh bumbu genep in a little oil in a pan over low heat for 10-15 minutes until fragrant and slightly darker in color, and the raw aroma is gone. This step is crucial for many authentic Balinese recipes.
Notes
For best flavor, always sauté the Bumbu Genep in a little oil until fragrant before adding other ingredients. This paste can be frozen in portions for extended storage. Adjust chili quantity to your spice preference.