Base Genep is the heart of Balinese cooking. It is the spice paste that forms the foundation of countless dishes across Bali and gives the food the distinctive depth and aroma that many people associate with the island.
I learned how to make Base Genep at Plataran in Ubud, where Steve and I spent an entire afternoon in the kitchen with Chef Budi. We made several different Balinese dishes, and apart from the pancakes, every single one included Base Genep. Budi explained that once you know how to make a good Base Genep, you have the key to many classic Balinese recipes.
The name roughly translates to “complete spice mixture,” and while every family has its own version, the idea is the same. A fragrant blend of fresh herbs, roots, chilies, and spices that is ground into a paste and used as the flavor base for everything from chicken and fish to soups, curries, and vegetable dishes.
The ingredient list might look a little intimidating at first, but don’t let that scare you. Once you’ve made a batch, it keeps well in the refrigerator and can be used in all kinds of dishes. The aroma alone instantly takes me back to Bali, and if you’d like to try cooking authentic Balinese food at home, Base Genep is the perfect place to start.
Notes
This recipe makes a rather large batch of Base Genep, enough for multiple meals.
Candlenuts add richness and help thicken the paste. If you can’t find them, substitute an equal amount of macadamia nuts or raw cashews.
Salam leaves, sometimes called Indonesian bay leaves, have a unique flavor that is difficult to replicate. If unavailable, simply leave them out or substitute regular bay leaves.
Kencur (aromatic ginger) can be difficult to find outside Southeast Asia. If you can’t find it, omit it.
Indonesian shrimp paste (terasi) is traditional, but Thai shrimp paste works well too.
The large red chilies used in this recipe are mild and add color and flavor rather than a lot of heat. For a spicier Base Genep, add 1–2 bird’s eye chilies (cabai rawit).
Traditionally, Base Genep is made using a mortar and pestle, which creates a slightly coarser texture and helps release the oils and aromas from the ingredients. At Plataran, Steve and I made the paste using a huge mortar and pestle. It took a bit more effort than using a food processor, but it was a lot of fun and a great way to learn the traditional technique. For convenience, I would recommend that you use a food processor or a blender at home. If using a blender, you may need to add a little water to help the ingredients blend into a smooth paste.
Store Base Genep in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
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Recipe: Base Genep – Traditional Balinese Spice Paste
1
medium bowlIngredients
700 g (1½ lb, about 5 cups) shallots, peeled
400 g (14 oz, about 3 cups) peeled garlic cloves
250 g (9 oz, about 2 cups) candle nut
100 g (3½ oz) fresh ginger
150 g (5 oz) galangal, peeled
200 g (7 oz) fresh turmeric, peeled
100 g (3½ oz) kencur (aromatic ginger)
300 g (10½ oz, about 1 cup) mild red chilies, roughly chopped
1-3 bird’s eye chilies (cabai rawit), optional
3 stalks lemongrass
3 salam leaves
5 makrut lime leaves
1 teaspoon coriander seed
50 g (1¾ oz) shrimp paste
30 g (1 oz) palm sugar
Salt and black pepper, to taste
coconut oil or neutral cooking oil for sautéing (~ ½ cup)
Directions
- Add all the ingredients (shallots, garlic, candlenuts, ginger, galangal, turmeric, kencur, red chilies, shrimp paste, palm sugar, coriander seeds, salt, and black pepper) except for the lemongrass, salam leaves, makrut lime leaves, and oil to a food processor, blender, or large mortar and pestle if you have one. Blend or pound into a smooth paste, adding a little water if needed.
- Heat the oil in a large skillet or wok over medium heat. Add the spice paste, lemongrass, salam leaves, and makrut lime leaves.
- Cook, stirring frequently, until fragrant and thickened. The paste is ready when most of the moisture has evaporated and you start to see the oil separating from the paste.
- The paste is now ready. Let it cool before using, or transfer it to a bowl or an airtight container for later.
