A little taste of Bali – Base Genep a.k.a awesome Indonesian spice mix

Recipe source: Bali by Janet De Neefe

Ingredients

5 candlenuts

1 tsp black peppercorns

2 tsp coriander seeds

2 cloves

1/2 tsp sesame seeds

3 garlic cloves

5 red shallots, chopped roughly

3 long red chilies, seeded and chopped roughly

3 small red chilies, chopped roughly

2 Tbs chopped fresh tumeric

2 Tbs chopped galangal

1 & 1/2 Tbs chopped ginger

3 tsp chopped kencur (good luck finding this in Sydney!)

1/2 tsp shrimp paste (optional)

1/4 tsp freshly grated nutmeg

vegetable oil for frying

Method

1. Grab your pestle and mortar (you’ll need a fairly large one!) Grind candlenuts, peppercorns, coriander seeds, cloves, and sesame seeds into a fine powder
2. Add the remaining ingredients and work in your pestle and mortar until you have a smooth paste
3. The spice mix should be very fragrant and definitely peppery!
4. Pop the mix into a jar and store in the fridge for up to a week.

A little taste of Bali - Base Genep a.k.a awesome Indonesian spice mix

 

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Author: Finding Feasts

Cuisine: Indonesian

Serves: ¾ Cup

Ingredients

• 5 candlenuts
• 1 tsp black peppercorns
• 2 tsp coriander seeds
• 2 cloves
• ½ tsp sesame seeds
• 3 garlic cloves
• 5 red shallots, chopped roughly
• 3 long red chilies, seeded and chopped roughly
• 3 small red chilies, chopped roughly
• 2 Tbs chopped fresh tumeric
• 2 Tbs chopped galangal
• 1 & ½ Tbs chopped ginger
• 3 tsp chopped kencur (good luck finding this in Sydney!)
• ½ tsp shrimp paste (optional)
• ¼ tsp freshly grated nutmeg
• vegetable oil for frying

Method

1. Grab your pestle and mortar (you'll need a fairly large one!) Grind candlenuts, peppercorns, coriander seeds, cloves, and sesame seeds into a fine powder
2. Add the remaining ingredients and work in your pestle and mortar until you have a smooth paste. The spice mix should be very fragrant and definitely peppery! Pop the mix into a jar and store in the fridge for up to a week.

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