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OVERVIEW:
Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings (known as base – pronounced barseh – are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding.
These spice pastes can be prepared in advanced and stored in a refrigerator for up to one week. They can also be divided into smaller quantities and deep-frozen. If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first; then add the hardest ingredients, the roots such as laos and kencur. When these are finely ground, add the shallots and chilies, then finally soft ingredients such as shrimp paste.
If using a food processor, blend the dry spices first then add all other ingredients, except the oil.
Spice pastes keep refrigerated for up to two weeks, or spread finished spice paste in ice cube tray and freeze. Once frozen paste will keep easy up to 6 months.
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