It was within pleasure and great thrill when I decide to go for cooking class of Balinese cuisine. They have offered such a great dishes to be the subject which blown me away, the quality was also magnificent! There was a truly feeling Rockin’ and Fun.
Today is another basic Balinese spices base that I want to share with you, it called Balinese Great Basic Spice ( Basa Gede ). This spice mixture is consists of Bumbu genap kecil ( Basa Alit) and some tiny added of Balinese aromatic spices also called as bumbu wewangen.
Balinese Great Basic Spice ( Basa Gede ) is the crucial basic spice paste to make the famous Traditional Balinese roasted chicken/duck (Be tutu/Bebek tutu), Balinese grilled chicken and many more.
I have previously shared the recipe of Balinese Basic spice paste ( bumbu genap kecil/ basa alit) along with some interesting storyline that you should know.
RAW processed spices
Great Balinese basic spice paste
Bumbu genap besar/ Basa gede
Ingredients
100gr shallots
80gr garlic
40gr Galangal
20gr ginger
30gr kaempferia galanga (kencur)
30gr turmeric
1 teaspoon black peppercorn
1 teaspoon whole white pepper corn
1 teaspoon coriander seeds (toasted)
2 cloves (cengkeh)
½ nutmeg
4 Indonesian bay leaves (daun salam)
3 candlenuts (crushed and toasted)
2 Balinese long pepper (tabia bun)
1 red chilli (deseeded)
3 bird eye chillies
¼ teaspoon toasted shrimp paste (terasi/belachan)
coconut oil/vegetable oil for frying
Method
Using mortar and pestle or an electric blender,
combine all ingredients except Indonesian bay leaves (daun salam), Grind to smooth paste.
* if you using a blender make sure to add a little bit of water or
cooking oil to keep the ingredients moving.
Heat the oil in a wok, add in the spice paste, salam leaves,
and stir-fry until fragrant or until the spice paste changes to golden color.
* do not season with any seasoning
Transfer into sterilized jar and refrigerated up to 2 weeks
Notes,
~ It would serve you about 4 tablespoonfuls
~ If you cant find Balinese long pepper (Tabia Bun), you may leave it out
~ You can always skip the bird eye chillies and you may only using red chili
Tabia bun (cabe bun) also known as Balinese Long Pepper, is among the many marvelous spices that grown in the humid tropics of Bali. These unique peppercorns is usually dried, used as a spice and it commonly used in Balinese cooking.
The costing is three times as much as common black peppercorn, the scent of these peppers is so strong, earthy pungency, sweet hint of cardamom and nutmeg that releasing a depth in overall flavor.
The costing is three times as much as common black peppercorn, the scent of these peppers is so strong, earthy pungency, sweet hint of cardamom and nutmeg that releasing a depth in overall flavor.
I love this recipe so much Ira! Shoots are absolutely stunning and the recipe is such a pelasure!
ReplyDeleteI'm so glad you have a Balinese cooking class :) It's amazing how we can learn much more every day :)
Wow~ beautiful photos definitely caught my eyes, Ira! You took the cooking lessons? I always want to take cooking and baking lessons but I don't have time. It must be nice to learn something new, despite you are already an excellent cook!
ReplyDeletesounds so exotic, i havent even heard of one of the ingredients.. must be very flavourful
ReplyDelete@Maja Thank you Maja. It always pleasure to learn something new to make the love one a happy tummy :))
ReplyDelete@Nami | Just One Cookbook I have gone about few different places of Balinese cooking class, yes it was such a great experience.
ReplyDeletehehe..i'm not that excellent Nami, still learning and learning, Thank you anyway :))
@Deeps @ Naughty Curry You must have herd a spice called Pippali (in India), it also known as Tabia bun (Balinese long pepper)
ReplyDeletenice post...first time hearing about this..i think they form a base of lots of curry
ReplyDeleteLovely post! Glad that I discovered your page through foodgawker! The long peppers you've shown in the photos are used in south India as an ayurvedic medicine, we even cook with it in some special recipes. Nice to see them here!
ReplyDeletePenampakannya mirip bumbu kuning, tapi ternyata bahan bahannya lebih kompleks...
ReplyDeleteCabenya unik banget bentuknya, pedes nggak MBak Ira??
@Aarthi Thx aarthi, yes the spices away so many :)
ReplyDelete@Ambika Thank you for the visit Ambika. i've also read that the long pepper actually used as ayurvedic medicine in India, i found it really amazing
ReplyDelete@Hesti HH. iya hes ini bumbu kuningnya bali tp ya itu makek semua bumbu hi hi...
ReplyDelete* rasanya pedesss dan baunya juga kuat banget
A unique blend of spices -- some are totally new, like the long black pepper :)
ReplyDeleteThis looks so wonderful, Ira! I can smell it from here. I haven't seen long peppers around here. May be we can find it in Little India in Penang. It would be great to try this spice paste out.
ReplyDeleteCan you buy the long peppers dried? I don't think I will find them on Perth? If you can get dried ones I can bring some back with me?
ReplyDelete@Kiran @ KiranTarun.com FYI : tabia bun (balinese long peppers is also known as pippali in India, I hope that i refresh you memory :))
ReplyDelete@Reese@Seasonwithspice Its really fun if you gonna try out to make this spice mix :) let me know if you want some, i could hand over to your sister in june;)
ReplyDelete@Shani Clarke No worries, i will get for you once you're around in the Island next month :)
ReplyDeleteI brought some cabe jawa/bali (long peppers) home found them at Pasar Larangan, Sidoarjo :)
ReplyDelete