Basic betutu spices
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Balinese Recipe | ||
| 6 | Jalapeno chiles, -- (6 to | |
| Seeded (if desired) | ||
| 2 | Stalks lemon grass -- | |
| Bottom | ||
| Firm portion only -- sliced | ||
| 1 | Piece ginger root | |
| 2 | X1/2-inch | |
| Sliced | ||
| 5 | Shallots -- sliced To 9 cloves garlic | |
| 1 | Piece fresh or frozen | |
| Galangal (1x1/2-inch) -- | ||
| Sliced | ||
| 2 | Kaffir lime leaves -- torn | |
| Into pieces | ||
| 3 | tablespoons | Ground dried kencur * |
| 1 | tablespoon | Ground turmeric |
| 1 | tablespoon | Ground coriander |
| 1 | Candlenut | |
| 1 | tablespoon | Black peppercorns -- |
| Crushed | ||
| 1 | tablespoon | To 2 TB oil |
| Heat 1 tablespoon | ||
Directions
7 )
* Note: Look for kencur, a cousin of ginger and galangal, in Asian markets that carry a wide selection of Indonesian products. Combine chiles, lemon grass, ginger root, shallots, garlic, galangal, lime leaves, kencur, turmeric, coriander, candlenut and peppercorns in food processor. Grind to paste. oil in skillet. Add ground mixture and saute over medium heat until aromatic and cooked,
about 8 minutes. Add more oil if too dry. Makes 1¼ cups. This is posted to use with, "Kenji Salz's Sate Lilit". Source: Kenji Salz ~ see extensive comments under the sate recipe. Presented by: Barbara Hansen, Times Staff Writer, L.A. Times article, "Barbecue: The Asian Palette", 10/13/94, page H8.
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