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BASE BE SIAP (Spice Paste For Chicken) - The Food Of Bali
2007-08-09 23:45:00 INGREDIENTS: 225 gr shallots, peeled 125 gr cloves garlic, peeled 50 gr kencur root, peeled and chopped 60 gr laos, peeled and chopped 100 gr candlenuts 125 gr fresh turmeric, peeled & chopped 50 gr bird's eye chilies, finely sliced 50 gr chopped palm sugar 150 ml coconut oil 2 stalks lemon grass, bruised 3 salam leaves 250 ml water ¾ tbsp salt PREPARATION: Grind all ingredients except lemon grass, salam leaves and water, coarsely in food processor. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color. Cool before using.source : http://www.baliguide.com/balifood/base_be _siap.html More About: Food , Bali , Chicken , Spice , Paste
BASE GEDE (Basic Spice Paste) - The Food Of Bali
2007-08-09 23:30:00 INGREDIENTS: 300 gr large red chili halved, seeded and chopped 100 gr garlic, peeled and chopped 75 gr ginger, peeled and chopped 500 gr shallot, peeled and chopped 75 gr laos, peeled and chopped 100 gr kencur root, peeled and chopped 175 gr fresh turmeric, peeled and chopped 2½ tbsp dried shrimp paste, roasted 2½ tbsp coriander seed crushed 75 gr candlenut 1¼ tbsp black pepper corn crushed 2½ pinch nutmeg, freshly grated 8 cloves 150 ml coconut oil 250 water ¾ tbsp salt PREPARATION: Combine all ingredients except water in food processor and grind coarsely. Place in heavy sauce pan, add all remaining ingredients and cook over medium heat for approximately 60 minutes or until all water is evaporated and marinade changes to golden color. Cool before using.source : http://www.baliguide.com/balifood/base_ge de.html More About: Food , Bali , Basic , Spice , Paste
BASE (spice pastes) - The Foot Of Bali
2007-08-09 22:42:00 OVERVIEW: Bali nese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings (known as base – pronounced barseh – are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding. These spice pastes can be prepared in advanced and stored in a refrigerator for up to one week. They can also be divided into smaller quantities and deep-frozen. If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first; then add the hardest ingredients, the roots such as laos and kencur. When these are finely ground, add the shallots and chilies, then finally soft ingredients such as shrimp paste. If using a food processor, blend the dry spices first then add all other ingredients, except the oil. Spice pastes keep refrigerat... More About: Foot , Base 1, 2 |
