Bumbu Spice Paste

Julian Hanslmaier

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This spice paste is one of the backbones of Balinese cooking. Many soups, curries and rice dishes begin with a dollop or two of this iconic blend. Since only a few tablespoons are needed at a time, feel free to freeze the remainder in ice cube trays to ensure maximum freshness.

Ingredients

• ¼ c coconut oil
  
• 1 stalk lemongrass, minced 
  
• 1 Tbsp chopped candlenuts (can substitute macadamia nuts)
  
• 1 tsp coriander
  
• 1 tsp sesame seeds
  
• ½ tsp black pepper
  
• ½ tsp cumin
  
• ¼ tsp white pepper
  
• ¼ tsp long pepper
  
• â…› tsp nutmeg
  
• 1 clove
  
• 1 salam leaf or bay leaf, roughly torn (optional)
  
• 2-3 large shallots, chopped
  
• 6 cloves garlic, minced
  
• 3-4 fresh red chilies, minced
  
• 1 Tbsp salt
  
• 2 tsp microplaned galangal
  
• 2 tsp microplaned ginger
  
• 2 tsp microplaned turmeric
  

Procedure

1. Heat coconut oil in a medium saute pan over medium heat. Add lemongrass, candlenuts, coriander, sesame seeds, black pepper, cumin, white pepper, long pepper, nutmeg, clove and salam leaf (if using). Saute for 5-7 minutes until fragrant. 
   
2. Transfer to a food processor along with remaining ingredients. Process until smooth. If you prefer the paste to be a bit chunky then you can either pulse it or employ the traditional method of using a mortar and pestle. 
   

Yields: Approximately 1 cup