Spice Paste

Spice Paste

  Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings (known as base – pronounced barseh – are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding.
These spice pastes can be prepared in advanced and stored in a refrigerator for up to one week. They can also be divided into smaller quantities and deep-frozen. If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first; then add the hardest ingredients, the roots such as laos and kencur. When these are finely ground, add the shallots and chilies, then finally soft ingredients such as shrimp paste.
If using a food processor, blend the dry spices first then add all other ingredients, except the oil.
Spice pastes keep refrigerated for up to two weeks, or spread finished spice paste in ice cube tray and freeze. Once frozen paste will keep easy up to 6 months.
1.Basic Spice PASTE
INGREDIENTS:
200 gr large red chili halved, seeded and chopped
50 gr garlic, peeled and chopped
25 gr ginger, peeled and chopped
300 gr shallot, peeled and chopped
25 gr laos, peeled and chopped
50 gr kencur root, peeled and chopped
75 gr fresh turmeric, peeled and chopped
2½ tbsp dried shrimp paste, roasted
2½ tbsp coriander seed crushed
75 gr candlenut
1¼ tbsp black pepper corn crushed
2½ pinch nutmeg, freshly grated
8 cloves
100 ml coconut oil
250 water
1/8 tbsp salt

PREPARATION:
Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color.
Cool before using.www.adjanibali.com