14 shallots,
peeled
26 cloves garlic, peeled
2.5 cm (1 in) kencur root, peeled and chopped
4 cm (1 1/2 in) laos, peeled and chopped
10 candlenuts
12 cm (5 in) fresh turmeric, peeled and chopped
4 tablespoons chopped palm sugar
4 tablespoons vegetable oil
2 stalks lemon grass, bruised
2 salam leaves
10 bird's-eye chillies, finely sliced
Put shallots, garlic, kencur, laos,
candlenuts, turmeric and palm sugar into a food processor and grind
coarsely. Heat oil and fry all ingredients until very hot, stirring
frequently, until the marinade changes to a golden colour. Cool before
using.
Base be Sampi
- Spice Paste for Beef
To maximise the flavour of meat, make sure it is thoroughly coated with
this marinade and refrigerate for 24 hours before using.
10 shallots,
peeled, and chopped
6 cloves garlic, peeled and chopped
5 cm (2 in) ginger, peeled and chopped
10 cm (4 in) laos, peeled and chopped
6 large red chillies, seeded and chopped
7 bird's-eye chillies
10 candlenuts
1 tablespoon coriander seeds
1 tablespoon black peppercorns
4 tablespoons chopped palm sugar
4 tablespoons oil
2 salam leaves turns golden.
Combine all ingredients except oil and salam
leaves, place in food processor and grind coarsely. Heat vegetable oil
in heavy saucepan or wok until very hot. Add ground ingredients together
with salam leaves and cook over medium heat for 5 minutes, stirring
frequently, until marinade changes to a golden colour. Set aside and
cool before using.
Base be Pasih
- Spice Paste for Seafood
10 large
red chillies, seeded and chopped
6 cloves garlic, peeled and chopped
15 shallots, peeled and chopped
10 cm (4 in) ginger, peeled and chopped
10 cm (4 in) fresh turmeric, peeled and chopped
1 medium-sized tomato, skinned and seeded
1 tablespoon coriander seeds
10 candlenuts
1 teaspoon dried shrimp paste
4 tablespoons oil
2 salam leaves
2 stalks lemon grass, bruised
3 tablespoons tamarind pulp
Process all ingredients, except oil, tamarind pulp, salam
leaves and lemon grass, until coarsely ground. Heat oil, add ingredients,
except tamarind. Stir frequently over moderate heat for 5 minutes, until
fra- grant and golden. Finish with tamarind. Let cool.
