*  Exported from  MasterCook  *
 
                   basa genep, basic Balinese spice mix.
 
 Recipe By     : Pat Thomson, Adelaide, South Australia via Chile-heads
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Balinese                         Satay
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tsp           whole black pepper
    3      cloves        garlic
                         half medium onion
    3                    lombok chilles
    1      tsp           sesame seeds
      1/4  teaspoon      nutmeg -- freshly ground
      1/2  teaspoon      terasi [ blachan fermented shrimp paste)
 					
    3                    ground candlenuts
    1      tsp           ground coriander
    1      tblsp         turmeric [ use fresh if available]
    5      tsps          galangal [ laos use fresh if available)
 					
    2      tsp           lesser galangal [ kencur]
    1      tbsp          grated ginger
                         quarter cup water.
 
 grind whole seeds in pestle and mortar, then blnd all together. You can use
 a food processor for this part. It should be golden yellow and thick paste like.
 This is used in many ways...rub over chicken and barbecue, marinade fish and
 warp in banana leaf and steam, add to rice porridge.
 Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated
 cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and
 hald stick finely chopped lemon grass. kead until very sticky. Mold around
 soaked bamboo satay sticks and charcoal grill.
 this is chicken satay, not the kebabs that are sold for tourist consumption.
 Pat Thomson. Adelaide. South Australia.
 
 
                    - - - - - - - - - - - - - - - - - -