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Balinese Flavours

The difference between Balinese cuisine and other Indonesian cuisines is in the two basic spice pastes.Base megenep(base genep) and base wangenan.Prepared by pounding different herbs and spices on a flat mortar and mixing the together afterwards.both originally intended to mask and neutralise the trong flavours of pork,duck and goat meat also fish & seafood. Gradually,they become an integral part of Balinese cooking.The most typical ingredients are;shallots,ginger,pepper,garlic,candlenuts,galagal,lemongrass,chillies(rawit&lombok),shrimp paste,lime,tumeric,palm/coconut sugar,tamarind,coriander,nutmeg,cinnamon,cloves and salt. Another item particular to Balinese cuisine is the flavour of kecap manis, a sweet and syrupy soy sauce.

Tuesday, March 2, 2010

Making Balinese Spice (base)

Basic spice mixtures

Base Megenep (hot spice paste)
1 teaspoon roasted dried shrimp paste
80g shallots
40g garlic cloves
5 long red chillies
4 birds eye chillies
100g fresh ginger
50g fresh lesser galagal
80g fresh turmeric
165g freah galagal
1 lemon grass stalk
1 teaspoon salt
50ml oil
mixed all the ingredients, use pestle and mortar to paste. then heat the oil fry the mixture until golden brown. leave to cool and store in the fridge for up to 3 months in an airtight jar.

Base Wangenan ( spice mixture)
5 candlenuts
2 teaspoon ground coriander
1 teaspoon cumin
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoon long pepper
3 cloves
1/2 teaspoon ground nutmeg
Use a pestle and mortar to pound all the ingredients to a fine powder. store in a airtight jar.

Base Gede or Base Wayah (spice mix)
4 kaffir lime leaves
4 salam leaves
2 tablespoon oil
2 tablespoon base wangenan
300g base megenep
Finely chop the kaffir lime leaves and salam leaves. heat the oil and fry the leaves and the base wangenan for 1 minutes. leave to cool. mix all the ingredients together and store in an airtight jar for up to 2 months.

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