Ketut’s Balinese Base Gede

So, if you’ve just read my Croquetas with a Balinese Twist blog post, you’ll know that to make it, you need Base Gede; a mixture of spices and the basis for pretty much any Balinese dish (according to Ketut at Payuk Bali).  This recipe is entirely Ketut’s and I lay absolutely no claim to it.  It takes some effort, but it’s well worth it!  AND, as it is Ketut’s recipe, I will provide quantities on this occasion!  🙂

What You Need

Ginger – 50g

Galangal – 100g

Fresh Turmeric – 100g

Candlenut – 25g

Garlic – 400g

Shallots – 500g

Red Chillies – 100g

Black Pepper – 15g

Coriander Seed – 15g

Aromatic Ginger – 25g

Nutmeg – 0.5g

Cloves – 0.5g

Lemongrass – 2 pieces

Lime Leaves – 5 pieces

Bay Leaves – 5 pieces

Palm Sugar – 25g

Shrimp Paste – 1 tbsp

Food Processor/Pestle & Mortar (If you want to be authentic and have plenty time and patience!)

Frying Pan

How You Do It

Peel and roughly chop all the ingredients that so require it.

Put everything MINUS the lime leaves, bay leaves and lemongrass into your food processor or mortar and grind to a paste.

Transfer the paste into your frying pan, adding the previously omitted ingredients and cook until it becomes soft and the flavour comes out.

You can use it immediately or freeze it for future use!

NB:  I was unable to find candlenut or aromatic ginger in Spain so I left them out.  I also substituted fresh turmeric for the powdered variety (again on account of not being able to find it) and palm sugar for brown sugar as the shop had run out.  It still tasted great!!
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