Base Genep (Balinese Universal Spice Paste)

• •100 gram shallots, peeled and roughly chopped
• •6 garlic cloves, peeled
• •2 tablespoon fresh ginger, peeled and thinly sliced
• •1 tablespoon fresh turmeric, peeled and thinly sliced
• •1 tablespoon fresh galangal, peeled and thinly sliced
• •1 tablespoon fresh kencur (aromatic ginger), peeled and thinly sliced
• •5 red bird's eye chilies, stemmed (adjust to taste)
• •2 large red chilies, stemmed and roughly chopped
• •1 stalk lemongrass, white part only, thinly sliced
• •1 teaspoon coriander seeds
• •0.5 teaspoon cumin seeds
• •0.5 teaspoon black peppercorns
• •0.3 teaspoon nutmeg, freshly grated
• •1 teaspoon shrimp paste (terasi), toasted
• •0.5 teaspoon sea salt
• •2 tablespoon coconut oil

Instructions

1. 1

   Prepare all fresh ingredients: Peel and roughly chop the shallots, garlic, ginger, turmeric, galangal, and kencur. Stem the chilies. Thinly slice the white part of the lemongrass stalk.

2. 2

   In a dry pan over medium heat, lightly toast the coriander seeds, cumin seeds, and black peppercorns until fragrant, about 1-2 minutes. Remove from heat and set aside. Toast the shrimp paste (terasi) in the same dry pan for about 30 seconds until fragrant; set aside.

3. 3

   Using a large mortar and pestle, begin by grinding the toasted dry spices (coriander, cumin, peppercorns) and grated nutmeg until a fine powder is formed. Add the toasted shrimp paste and sea salt, grinding until well incorporated.

4. 4

   Next, add the tougher fresh ingredients: galangal, kencur, turmeric, and lemongrass slices. Pound and grind until a rough paste forms. Gradually add the ginger, chilies, garlic, and finally the shallots, pounding and grinding everything until a very smooth, fine paste is achieved. This step requires patience and effort to ensure all ingredients are thoroughly broken down and combined.

5. 5

   Heat the coconut oil in a wok or large skillet over medium-low heat. Add the freshly ground spice paste and sauté gently for 10-15 minutes, stirring frequently. This process, known as 'menumis' or 'sautéing the base,' helps to deepen the flavors, cook out the raw taste of the aromatics, and extend the paste's shelf life. The paste should become very fragrant and slightly darker in color, with the oil separating.

6. 6

   Remove the sautéed Base Genep from heat and let it cool completely. Once cooled, it is ready to be used immediately in your favorite Balinese dishes or stored for later use.

Chef's Tips

• 💡**Traditional Grinding:** While a food processor can be used, a mortar and pestle yields a superior texture and flavor due to the crushing action that releases more essential oils. If using a food processor, chop ingredients very finely first and add a tablespoon of oil to help it blend.
• 💡**Ingredient Freshness:** The key to an authentic Base Genep is using fresh ingredients. Avoid dried versions of ginger, turmeric, or galangal if possible, as they lack the vibrant aroma and flavor.
• 💡**Adjusting Heat:** For less heat, reduce the number of red bird's eye chilies and increase the large red chilies. For more heat, add extra bird's eye chilies or a pinch of dried chili flakes.
• 💡**Storage:** Uncooked Base Genep can be stored in an airtight container in the refrigerator for up to 3 days. Sautéed Base Genep (as per step 5) will last for up to 1 week in the refrigerator or up to 3 months in the freezer. Freeze in small portions for convenience.
• 💡**Yield:** This recipe yields approximately 3/4 cup of paste, which is typically enough for 4 servings of a main Balinese dish.