Base Genep (Balinese Spice Paste)

Base Genep (Balinese Spice Paste)

A fragrant Balinese spice paste built from shallots, galangal, and turmeric.

Total 35 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Halal

Allergens

Shellfish, Tree nuts

Base genep is the foundational spice paste of Balinese cooking, pounded from shallots, garlic, chilies, and a mix of aromatic roots and rhizomes. It forms the flavor backbone of dishes like babi guling and lawar, offering layers of heat, earthiness, and citrusy brightness. Once made, it keeps well and can be portioned for use across multiple meals.

Ingredients

  • 8 shallots, peeled and sliced
  • 10 cloves garlic, peeled
  • 6 large red chilies, seeded and sliced
  • 4 bird's eye chilies (optional, for extra heat)
  • 3 inches fresh turmeric, peeled and sliced
  • 3 inches fresh galangal, peeled and sliced
  • 2 inches fresh ginger, peeled and sliced
  • 4 stalks lemongrass, tender inner part only, sliced
  • 6 candlenuts (or macadamia nuts)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon shrimp paste (terasi)
  • 1 tablespoon palm sugar, finely chopped
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil

Method

  1. Peel and slice the shallots, garlic, chilies, turmeric, galangal, ginger, and lemongrass so they are ready for grinding.

  2. In a dry skillet over medium heat, toast the coriander seeds and white peppercorns until fragrant, about 2 minutes.

  3. Combine the shallots, garlic, chilies, turmeric, galangal, ginger, lemongrass, candlenuts, toasted coriander and peppercorns, shrimp paste, palm sugar, and salt in a food processor or mortar and pestle.

  4. Grind or pulse the mixture into a coarse, even paste, scraping down the sides as needed, about 5 minutes.

  5. Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and fry, stirring frequently, until darkened slightly, fragrant, and the raw smell has cooked off, 8 to 10 minutes.

  6. Remove from heat and let cool completely before transferring to a jar. Store in the refrigerator up to 2 weeks or freeze in portions up to 3 months.

Rate this recipe

★ 3.5 (1)

Base Genep (Balinese Spice Paste)

Base genep is the foundational spice paste of Balinese cooking, pounded from shallots, garlic, chilies, and a mix of aromatic roots and rhizomes. It forms the flavor backbone of dishes like babi guling and lawar, offering layers of heat, earthiness, and citrusy brightness. Once made, it keeps well and can be portioned for use across multiple meals.

35 min 16 oz 45 cal

Ingredients

  • 8 shallots, peeled and sliced
  • 10 cloves garlic, peeled
  • 6 large red chilies, seeded and sliced
  • 4 bird's eye chilies (optional, for extra heat)
  • 3 inches fresh turmeric, peeled and sliced
  • 3 inches fresh galangal, peeled and sliced
  • 2 inches fresh ginger, peeled and sliced
  • 4 stalks lemongrass, tender inner part only, sliced
  • 6 candlenuts (or macadamia nuts)
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon shrimp paste (terasi)
  • 1 tablespoon palm sugar, finely chopped
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil

Method

  1. 1

    Peel and slice the shallots, garlic, chilies, turmeric, galangal, ginger, and lemongrass so they are ready for grinding.

  2. 2

    In a dry skillet over medium heat, toast the coriander seeds and white peppercorns until fragrant, about 2 minutes.

  3. 3

    Combine the shallots, garlic, chilies, turmeric, galangal, ginger, lemongrass, candlenuts, toasted coriander and peppercorns, shrimp paste, palm sugar, and salt in a food processor or mortar and pestle.

  4. 4

    Grind or pulse the mixture into a coarse, even paste, scraping down the sides as needed, about 5 minutes.

  5. 5

    Heat the vegetable oil in a 9-inch skillet over medium heat. Add the spice paste and fry, stirring frequently, until darkened slightly, fragrant, and the raw smell has cooked off, 8 to 10 minutes.

  6. 6

    Remove from heat and let cool completely before transferring to a jar. Store in the refrigerator up to 2 weeks or freeze in portions up to 3 months.