The Complete Spices
Base genep is a sacred combination of spices and other select ingredients ground together to create a unique aroma, taste, and colour. This lively, multi -flavoured paste in the essence of many traditional dishes such as Balinese satay smoked duck, and Suckling Pig. It is simple to make and can be stored in the refrigerator up to one week.
Makes approximately 1/3 cup :
1 tsp whole black pepper 2-3 candlenut
3 cloves garlic 1 tsp corriander seeds
½ medium onion or 5 shallots 2 tbsp. fresh turmeric
1-2 red large chilli (seeds removed) 5 tbsps. galangal
½ tsp sesame seeds 3 tsp kencur
¼ tsp freshly ground nutmeg 1 ½ tbsp ginger
½ tsp shrimp paste (optl) ¼ cup water
Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. Alternatively : grind the whole seeds and nuts in a coffee grinder or mortar and pestle first. In a food processor, blend all the ingredients together, adding water if necessary. The Base Genep should be fragrant. Deep golden-yellow and of a thick paste like consistency. To store cover with a thin film of oil and plastic wrap and store in refrigerator.
Base genep is a sacred combination of spices and other select ingredients ground together to create a unique aroma, taste, and colour. This lively, multi -flavoured paste in the essence of many traditional dishes such as Balinese satay smoked duck, and Suckling Pig. It is simple to make and can be stored in the refrigerator up to one week.
Makes approximately 1/3 cup :
1 tsp whole black pepper 2-3 candlenut
3 cloves garlic 1 tsp corriander seeds
½ medium onion or 5 shallots 2 tbsp. fresh turmeric
1-2 red large chilli (seeds removed) 5 tbsps. galangal
½ tsp sesame seeds 3 tsp kencur
¼ tsp freshly ground nutmeg 1 ½ tbsp ginger
½ tsp shrimp paste (optl) ¼ cup water
Grind the spices into fairly fine paste making sure all the gingers are bruised and smooth. Only the chilli should be recognizable. Alternatively : grind the whole seeds and nuts in a coffee grinder or mortar and pestle first. In a food processor, blend all the ingredients together, adding water if necessary. The Base Genep should be fragrant. Deep golden-yellow and of a thick paste like consistency. To store cover with a thin film of oil and plastic wrap and store in refrigerator.
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