This is a sacred combination of ground spices and flavourings, which create the unique flavour of Balinese Food.

Ingredients

• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• ½ teaspoon sesame seeds
• 6 whole cloves garlic, crushed and peeled
• 3 tablespoons grated fresh turmeric, or 1 tablespoon ground dried turmeric
• 2 tablespoons minced ginger
• 1 tablespoon dried laos (galangal)
• 2 large red chillies, deseeded
• 1 shallot, peeled
• 2-3 candle or macadamia nuts
• ¼ teapsoon ground nutmeg
• about ¼ cup water

Method

1. Toast the peppercorns and coriander seeds over a moderate heat in a dry frying-pan until they smell fragrant and the coriander seeds become lightly browned. Add the sesame seeds and cook only until lightly golden. Remove the spices and seeds from the pan to arrest any further cooking. Cool.
2. In a pestle and mortar or mini food processor, put the toasted spices and seeds, garlic, turmeric, ginger, laos, chillies, shallot, candle or macadamia nuts, nutmeg and sufficient water to make a thick paste.
3. Keep in an airtight contianer in the fridge. Use within 1 week or, alternatively, freeze in tablespoonsfuls.

Cooks Tips

Fish paste needs to be “cooked” before being used. Wrap the amount required in foil and cook in a hot frying pan for 1-2 minutes, turning once. Cool before opening and beware the “essential odour” that literally makes the end dish flavours balance.