Basa genep~ basic balinese spice mix.
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Whole black pepper |
| 3 | Cloves garlic | |
| Half medium onion | ||
| 3 | Lombok chilles | |
| 1 | teaspoon | Sesame seeds |
| ¼ | teaspoon | Nutmeg -- freshly ground |
| ½ | teaspoon | Terasi [ blachan fermented |
| Shrimp paste) | ||
| 3 | Ground candlenuts | |
| 1 | teaspoon | Ground coriander |
| 1 | tablespoon | Turmeric [ use fresh if |
| Available] | ||
| 5 | teaspoons | Galangal [ laos use fresh if |
| Available) | ||
| 2 | teaspoons | Lesser galangal [ kencur] |
| 1 | tablespoon | Grated ginger |
| Quarter cup water. | ||
Directions
grind whole seeds in pestle and mortar, then blnd all together. You can use a food processor for this part. It should be golden yellow and thick paste like. This is used in many ways...rub over chicken and barbecue, marinade fish and warp in banana leaf and steam, add to rice porridge. Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and hald stick finely chopped lemon grass.
kead until very sticky. Mold around soaked bamboo satay sticks and charcoal grill. this is chicken satay, not the kebabs that are sold for tourist consumption. Pat Thomson. Adelaide. South Australia.
Recipe By : Pat Thomson, Adelaide, South Australia via Chile-heads