Base Genep (Bumbu Genep)

Ingredient:

• 20gr          Dried shrimp paste
• 150gr        Shallot, peel and thinly slice
• 100gr        Garlic, peel and thinly slice
• 30gr          Large red chili, deseeded slice
• 25gr          Bird's eye chili, slice
• 50gr          Ginger, peeled and finely chopped
• 40gr          Lesser galangal, peeled, finely chop
• 65gr          Turmeric, peeled and finely chopped
• 80gr          Galangal, peeled and finely chopped
• 30gr          Candlenut, roasted and crusted
• 8gr            Black peppercorn, roasted and crusted
• 100gr        Lemongrass, finely chopped
• 15gr          Salt
• 20ml         Coconut oil
• 3pcs          Salam leaves

Method:

• Use a pestle and mortar to pound the shrimp paste to paste
• Add the shallot, garlic, chilies, ginger,  lesser galangal, turmeric, galangal, lemongrass and salt and pound again to a paste. To prolong the shelf life of the spice paste, heat the coconut oil in wok and fry the mixture until golden brown.
• Leave to cool and store in the fridge