Balinese Great Basic Spice ( Basa Gede )
Saturday, March 17, 2012
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It was within pleasure and great thrill when I decide to go for cooking class of Balinese cuisine. They have offered such a great dishes to be the subject which blown me away, the quality was also magnificent! There was a truly feeling Rockin’ and Fun.
Today is another basic Balinese spices base that I want to share with you, it called Balinese Great Basic Spice ( Basa Gede ). This spice mixture is consists of Bumbu genap kecil ( Basa Alit) and some tiny added of Balinese aromatic spices also called as bumbu wewangen.
Balinese Great Basic Spice ( Basa Gede ) is the crucial basic spice paste to make the famous Traditional Balinese roasted chicken/duck (Be tutu/Bebek tutu), Balinese grilled chicken and many more.
I have previously shared the recipe of Balinese Basic spice paste ( bumbu genap kecil/ basa alit) along with some interesting storyline that you should know.
RAW processed spices
Great Balinese basic spice paste
Bumbu genap besar/ Basa gede
Ingredients
100gr shallots
80gr garlic
40gr Galangal
20gr ginger
30gr kaempferia galanga (kencur)
30gr turmeric
1 teaspoon black peppercorn
1 teaspoon whole white pepper corn
1 teaspoon coriander seeds (toasted)
2 cloves (cengkeh)
½ nutmeg
4 Indonesian bay leaves (daun salam)
3 candlenuts (crushed and toasted)
2 Balinese long pepper (tabia bun)
1 red chilli (deseeded)
3 bird eye chillies
¼ teaspoon toasted shrimp paste (terasi/belachan)
coconut oil/vegetable oil for frying
Method
Using mortar and pestle or an electric blender,
combine all ingredients except Indonesian bay leaves (daun salam), Grind to smooth paste.
* if you using a blender make sure to add a little bit of water or
cooking oil to keep the ingredients moving.
Heat the oil in a wok, add in the spice paste, salam leaves,
and stir-fry until fragrant or until the spice paste changes to golden color.
* do not season with any seasoning
Transfer into sterilized jar and refrigerated up to 2 weeks
Notes,
~ It would serve you about 4 tablespoonfuls
~ If you cant find Balinese long pepper (Tabia Bun), you may leave it out
~ You can always skip the bird eye chillies and you may only using red chili
Tabia bun (cabe bun) also known as Balinese Long Pepper, is among the many marvelous spices that grown in the humid tropics of Bali. These unique peppercorns is usually dried, used as a spice and it commonly used in Balinese cooking.
The costing is three times as much as common black peppercorn, the scent of these peppers is so strong, earthy pungency, sweet hint of cardamom and nutmeg that releasing a depth in overall flavor.
The costing is three times as much as common black peppercorn, the scent of these peppers is so strong, earthy pungency, sweet hint of cardamom and nutmeg that releasing a depth in overall flavor.
