Recipes featured:
- Spice paste for Seafood
- Spice paste for Chicken
- Basic spice paste for Pork, Duck and Lamb
- Spice paste for Beef
- Spice paste for Vegetables
- Chicken Stock
- Spiced Tomato Sauce
- Peanut Sauce
- Pickled Vegetables
- Fried Chilli Dressing
- Shallot Lemon Grass Dressing
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1. Spice Paste for Seafood - Base Be Pasih:
Ingredients:
- 450 g Large red chilies halved, seeded and sliced
- 50 g Garlic, peeled and sliced
- 225 g Shallots, peeled and sliced
- 175 g Turmeric fresh, peeled and sliced
- 100 g Ginger, peeled and sliced
- 125 g Candlenuts
- 200 g Medium-sized tomato, halved and seeded
- 2 tbsp Coriander seeds crushed
- 2 tbsp Dried shrimp paste (terasi), roasted
- 150 ml Coconut oil
- 2½ tbsp Tamarind pulp soaked in 1 cup of water for 20 minutes. Strained
- 250 ml Water
- ¾ tbsp Salt
- 3 Salam leaves
- 2 Stalks Lemon grass bruised
Preparation:
- Combine all ingredients except tamarind pulp, 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.
- Cool before using
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2. Spice Paste for Chicken - Base Be Siap:
Ingredients:
- 50 g Bird’s eye chilies, finely sliced
- 225 g Shallots, peeled and sliced
- 125 g Garlic, peeled and sliced
- 50 g Kencur root (lesser galangal), peeled and sliced
- 60 g Laos (galangal), peeled and sliced
- 125 g Turmeric, peeled and sliced
- 100 g Candlenuts
- 50 g Palm sugar, chopped
- 150 ml Coconut oil
- 2 Stalks Lemon grass, bruised
- 3 Salam leaves
- 250 ml Water
- ¾ tbsp Salt
Preparation:
- Combine all ingredients except lemongrass, Salam leaves, water and oil, in stone mortar or food processor and grind coarsely.
- Place ground ingredients into 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.
- Set aside and cool.
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3. 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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4. Spice Paste for Beef - Base be Sampi:
Ingredients:
- 250 g Large red chilies halved, seeded and sliced
- 40 g Bird’s eye chili, finely sliced
- 50 g Garlic, peeled and sliced
- 200 g Shallots, peeled and sliced
- 50 g Ginger, peeled and sliced
- 150 g Galangal (laos), peeled and chopped
- 100 g Candlenut
- 2 tbsp Black pepper corns crushed
- 2 tbsp Coriander seed crushed
- 40 g Palm sugar, chopped
- 150 ml Vegetable or coconut oil
- 250 ml Water
- 3 Salam leaves
- ¾ tbsp Salt
Preparation:
- Combine all ingredients except salam leaves, water and salt, in stone mortar or food processor and grind coarsely.
- Place ground ingredients into 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.
- Set aside and cool.
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5. Spice Paste for Vegetables – Base Jukut:
Ingredients:
- 250 g Large red chilies halved, seeded and sliced
- 25 g Birds eye chilies sliced
- 100 g Shallots, peeled and sliced
- 100 g Garlic, peeled and sliced
- 100 g Laos (galangal) peeled and thinly sliced
- 100 g Turmeric fresh, peeled and sliced
- 100 g Kencur (lesser galangal) washed, sliced
- 200 g Candlenuts
- 1 tbsp Coriander seeds crushed
- ½ tbsp White pepper corns crushed
- ¾ tbsp Salt
- 150 ml Vegetable oil
- 2 Salam leaves
- 2 Lemongrass stalks bruised
- 250 ml Water
Preparation:
- Combine all ingredients except salam leaves, lemon grass, salt and water in stone mortar or food processor and grind coarsely.
- Place ground ingredients in heavy saucepan, add remaining ingredients and simmer over medium heat for approximately 60 minutes, or until water is evaporated and marinade changes to golden colour.
- Cool before using.
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6. Chicken Stock - Kuah Siap:
Ingredients:
- 5 kg Chicken bones, without skin and fat, chopped in 2.5 cm pieces
- 1 ½ cups Spice paste for chicken
- 1 stalk Lemon grass, bruised
- 3 fragrant Lime leaves, thorn
- 2 Large red chilies, whole, bruised
- 3 Bird’s eye chili, whole
- 2 Salam leaves or alternatively 2 kaffir lime leaves fresh or dry
- 1 tbsp White peppercorns, coarsely crushed
- 1 tbsp Coriander seeds crushed
Preparation:
- Rinse bones until water is clear. Place in stock pot and cover with cold water and bring to boil over high heat.
- Drain and discard water. Wash bones again under running water until water is clear.
- Return bones back to a larger stockpot, add three times as much water as bones and return to boil. Reduce heat and remove scum as it accumulates with a ladle.
- Add remaining ingredients and simmer stock over very low heat 5 – 6 hours. It is important not to cover the stockpot during cooking, as it will make the stock cloudy. Strain stock.
Can be stored in small containers in the deep freezer.
To make beef, duck and pork stock, follow the same directions but reduce simmering time for pork to 2 hours. This recipe makes about 3 liters of stock.
Twice as strong in half the time – Tray this at home, fantastic flavor:
- You have to buy a good quality pressure cooker.
- The first two steps are the same as described above.
- Then place halve the bones in a pressure cooker and follow step four. Cover pressure cooker and pressure cook stock for one hour.
- Depressurize pot, strain stock and allow to cool.
- Repeat the same process with the other halve of the bones, but this time do not fill up with water but the stock from the first boil. Cook again under pressure for one more hour. Depressurize stock, cool and freeze.
- When solid frozen wrap frozen stock into muslim cloth. This bundle you then place on a sieve that sits on top of a pot. Now you return the entire set up into a refrigerator and allow the stock to melt. Be passionate and wait for perhaps 24 hours and what you will see and then later taste is absolute amazing. You will have a crystal clear essence. Better then in a Michalen star restaurant.
- This also works with left over bones from your roasts.
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7. Spiced Tomato Sauce – Sambel Tomat:
Ingredients:
- 200 ml Coconut oil or vegetable oil
- 200 g Shallots, peeled and sliced
- 100 g Garlic, peeled and sliced
- 375 g Large red chilies, seeded and sliced
- 375 g Bird’s eye chilies , whole
- 1 ½ tbsp Dried shrimp paste, roasted
- 25 g Palm sugar finely chopped
- 750 g Tomato, peeled and seeded
- 1 tbsp Lime juice
- Salt to taste
Preparation:
Heat oil in heavy sauce pan, add shallots and garlic and sauté until golden.
Add chilies and continue to sauté until chilies are soft. Add palm sugar and shrimp cake and continue to sauté until sugar caramelizes. Finally add tomatoes and continue to sauté until tomatoes are soft.
Set aside to cool. Then grind in stone mortar or puree coarsely in food processor.
Season to taste with salt and lemon juice.
Note: Cooking the ingredients over high heat while stirring continuously helps to preserve the red co;or of the sauce. This delicious spicy dip served together with Sambel Matah makes an ideal condiment to grilled fish.
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8. Peanut Sauce – Base Kacang:
Ingredients:
- 500 g Raw peanuts with skin, deep fried or roasted golden brown
- 5 Garlic cloves peeled and sliced
- 8 – 10 Bird’s-eye chilies finely sliced
- 15 g Kencur (lesser galangal), washed and sliced
- 20 g Palm sugar, chopped
- 750 ml Coconut milk (more if needed)
- 4 tbsp Sweet soy sauce
- 2 kaffir Lime leaves torn
- 1 tbsp Lime juice
- 1 tbsp Fried shallots
Preparation:
- Combine peanuts, garlic, chilies and kencur in a food processor or stone mortar and grind finely.
- Place ground ingredients in heavy saucepan together with coconut milk, palm sugar and sweet soy sauce. Bring to the boil, reduce heat and simmer uncovered, stirring frequently to prevent the sauce from sticking, for 15 minutes. Add more milk or water should sauce thicken to much.
- Add limejuice and sprinkle with shallots just before serving as a dipping sauce for sate. Season to taste with salt. Serve warm.
If you like a lighter version of this delicious dipping sauce, then simply replace coconut milk with water and grind in a stone mortar or food processor into a smooth creamy sauce. No need to cook.
Makes a delicious dipping sauce for meat sates or as a dressing for a vegetable salad.
In most tourist hotels and restaurant this sauce is served together with sates as a dipping sauce. Funny enough the Balinese would never serve a dipping sauce with their sates, as they are already marinated and do not require additional sauce, instead mix salt and chopped chilies in which the tip of the sate is coated.
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9. Pickled Vegetables – Acar:
Ingredients:
- 250 ml Water
- 250 ml White crystal sugar
- 250 ml Rice vinegar (optional white vinegar)
- 50 g Ginger peeled and sliced
- 1 Stalk lemongrass bruised
- 1 Pinch, Salt
- 3 Medium, Cucumber, peeled, halved and sliced
- 10 Small shallots peeled and quartered
- 10 Bird’s eye chilies
Preparation:
- For the dressing combine water, sugar, ginger vinegar, lemongrass and salt in saucepan and bring to a boil. Simmer for one minute and then allow to cool
- Combine remaining ingredients and mix with warm dressing.
- Refrigerate for 24 hours before serving at room temperature.
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10. Fried Chili Dressing – Sambel Sere Tabia:
Ingredients:
- 60 ml Coconut oil
- 100 g Shallots peeled and sliced
- 75 g Garlic peeled and sliced
- 25 g Bird’s eye chilies finely sliced
- 1/2 tbsp Shrimp paste roasted
- 1 pinch Salt
Preparation:
- Heat oil in frying pan, add shallots and garlic and sauté for two minutes.
- Add chillies and prawn paste and continue to sauté until golden.
- Season with salt and fresh lime juice.
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11. Shallot Lemon Grass Dressing – Sambel Matah:
Ingredients:
- 40 g Shallots, peeled, cut in half and finely sliced
- 75 g Lemon grass, bruised, finely sliced and chopped
- 20 g Garlic, finely chopped
- 30 g Bird’s eye chilies finely sliced
- 2 Kaffir lime leaves finely chopped
- ½ tsp Roasted shrimp cake (terasi), finely crumbled
- 1 pinch Salt
- 1 pinch Black pepper finely ground
- 2 tbsp Lime juice freshly squeezed
- 4 tbsp Coconut oil
Preparation:
- Combine all ingredients in deep bowl and mix thoroughly for 5 minutes.
- Season to taste with salt and pepper.
Note:
Another way to make this delicious dressing is by heating the oil first in a sauce pan, then add all other ingredients and sauté over medium heat for five minutes over medium heat or until sauce is fragrant. Cool to room temperature before using.
