Base be Pasih (Spice Paste for Seafood)
This spice paste was made for use in the Pepes Ikan (Steamed Marinated Fish in Banana Leaf) during my Balinese Cooking Class.
Base be Pasih — Spice Paste for Seafood (recipe by I Nyoman Sudiyasa of Sate Bali)
Ingredients:
- 10 large red chilies, seeded and chopped
- 6 cloves garlic, peeled and chopped
- 15 shallots, peeled and chopped
- 4 inch ginger, peeled and chopped
- 4 inch fresh turmeric, peeled and chopped
- 1 medium tomato, peeled and seeded
- 1 T coriander seeds
- 10 candlenuts
- 1 tsp dried shrimp paste
- 4 T vegetable oil
- 2 salam leaves
- 2 stalks lemon grass, bruised
- 2 T tamarind pulp
Directions:
Process all the ingredients until coarsely ground, except for the oil, tamarind pulp, salam leaves and lemon grass. During the cooking class, we ground the paste ingredients by hand with a large flat mortar and pestle.
Heat the oil in a large wok and add the processed ingredients with the salam leaves and lemon grass. Stir frequently over moderate heat for about 5 minutes until fragrant and a golden color. Add the tamarind pulp and let cool before use.
We used this seafood paste to make Pepes Ikan (Steamed Marinated Fish in Banana Leaf).
