Bumbu Bali / Base Gede
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Bumbu Bali, also known as Base Gede or Base Genep, is a classic Indonesian spice paste. Similar to how curry paste works, Indonesian people do not eat Base Gede raw, but rather as a base ingredient for many recipes. I learned how to make this dish on a trip To Bali, Indonesia. There I took a farm style cooking class on the Pemulan farm.
On this website in fact you can find Bumbu Bali as a main ingredient in my Opor Ayam, or Balinese Chicken Curry. You can also find it in my Bali Satay Lilit, which are pork skewers similar to brochettes.
There are two main parts to Bumbu Bali. The basic condiments and the Base Wangen. While you may have difficulty finding all the ingredients at your basic western supermarket, you should be able to find them at a traditional Asian market…especially one that focuses on South East Asian food.
Bumbu Bali Ingredients
10 cm Greater Galangal
5 cm Lesser Galangal
5 cm Turmeric; or 1 tsp Turmeric powder.
3 cm Ginger; or 1/2 tsp Ginger powder
7 Shallots; small.
7 cloves Garlic
3 Red Chilies; long ones. These are quite mild so you can substitute for a simple red bell pepper if you want.
2 Hot Chilies; or more if you want to make it spicier.
1/4 tsp Shrimp Paste
2 Salam Leaves; can substitute for 1 Bay Leaf.
1 stick Lemongrass
4 tbsp Coconut Oil; or regular vegetable oil
1/2 tsp Sea Salt
Base Wangen
1/4 tbsp Coriander
1/2 tsp Black Pepper
1/2 tsp White Pepper
3 Cloves
3 Candlenuts
1/4 tsp Cumin
1/4 tsp Nutmeg
1/2 tsp Sesame Seeds
Bumbu Bali Instructions
1. Finely chop all the ingredients except the lemongrass, salam leaves, coconut oil. and Base Wangen.
2. Pound all the ingredients (except the coconut oil, salam leaves and lemongrass) in a mortar and pestle, or use a blender. If using a blender add a little bit of water.
3. Add the coconut oil to a pan on high heat. Fry the ground spices and add the salam leaves and lemongrass. Stir for 5 minutes until you get a pleasant strong aroma. Now you have made the Balinese version of Base Gede!
Notes
Bumbu Bali can be used with chicken, pork, vegetables, tempe, tuna, crustaceans and more.
Use Bumbu Bali at a ratio of 4:1. If you are cooking 100 grams of meat, use 25 grams (1 tablespoon) of Bumbu Bali.
Bumbu Bali stores in the refrigerator or freezer for up to a month.
Recipe
Bumbu Bali
Equipment
- Mortar and Pestle (optional)
Ingredients
- 10 cm Greater Galangal
- 5 cm Lesser Galangal
- 5 cm Turmeric
- 3 cm Ginger
- 7 small Shallots
- 7 cloves Garlic
- 3 Red Chilies mild
- 2 Hot Chilies spicy
- 1/4 tsp Shrimp Paste
- 2 Salam Leaves or 1 bay leaf
- 1 stick Lemongrass
- 4 tbsp Coconut OIl
- 1/2 tsp Sea Salt
Base Wangen
- 1/4 tbsp Coriander
- 1/2 tsp Black Pepper
- 1/2 tsp White Pepper
- 3 Cloves
- 3 Candlenuts
- 1/4 tsp Cumin
- 1/4 tsp Nutmeg
- 1/2 tsp Sesame Seeds
Instructions
- Finely chop all the ingredients except the lemongrass, salam leaves, coconut oil. and Base Wangen.
- Pound all the ingredients (except the coconut oil, salam leaves and lemongrass) in a mortar and pestle, or use a blender. If using a blender add a little bit of water.
- Add the coconut oil to a pan on high heat. Fry the ground spices and add the salam leaves and lemongrass. Stir for 5 minutes until you get a pleasant strong aroma. Now you have made Bumbu Bali!
