Basic Spice Paste – Base Gede
Ingredients:
300 g Large red chili halved, seeded and sliced 500 g Shallot, peeled and sliced 100 g Garlic, peeled and sliced 75 g Laos (galangal) peeled and chopped 75 g Ginger, peeled and sliced 100 g Kencur (lesser galangal), washed, sliced 175 g Turmeric fresh, peeled and sliced 75 g Candlenuts 2 tbsp Dried shrimp paste, roasted 2 tbsp Coriander seed crushed 1 tbsp Black pepper corn crushed ¼ tsp Nutmeg, freshly grated 8 Cloves crushed 2 stalks Lemongrass bruised 2 Salam leaves 150 ml Vegetable oil 250 ml Water ¾ tbsp Salt
Preparation:
Combine all ingredients, Salam leaves and lemon grass, salt and water in stone mortar or food processor and grind coarsely. Place ground ingredients into heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes or until water is evaporated and marinade changes to golden color. Leave to cool thoroughly before using or storing for future use; one way is to portion into ice cube trays and freeze.
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