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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

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Bumbu Spice Paste

4/3/2020

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Julian Hanslmaier

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

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