Aromatic bases & spice pastes
Basa gede
Basa gede · The foundational aromatic spice paste of Balinese cuisine — literally 'basa' (base) + 'gede' (big) — used as the building block for virtually all savory dishes including satés, curries, duck and chicken preparations, soups and rice dishes. A fresh, complex paste of chilies, shallots, garlic, warm rhizomes and toasted dry spices bloomed in oil at the start of cooking.
The formula
By weight ~5:3:1.5:1.5 shallot:garlic:chili:ginger; dry spices + oil ~10–15% of paste
Rough proportions; ratios vary by cook. Aromatics dominate, with toasted dry spices and palm sugar as finishing accents.
Identity
- Defined by the simultaneous presence of fresh turmeric, ginger (and often galangal) together with candlenut for body
- Inclusion of dry-roasted fermented shrimp paste (terasi) gives a uniquely savory umami absent from most other Southeast Asian pastes
- Named 'big base' because it is the comprehensive foundation — not a finishing condiment but a starting paste bloomed in oil before any other ingredients are added
- Traditionally kept raw and freshly ground, relying on salam leaves for its herbal top note rather than on paste-cooking first
- Regionally adapted: Base genep is the 'complete' elaboration; leaner versions (Basebias, Basepekpek) are tailored to specific vegetable or specialty dishes
Ingredients
| Aromatics | shallots | Bulk aromatic base; sweetens and rounds the paste when bloomed in oil |
| Aromatics | garlic | Pungent backbone; contributes allicin-driven savor |
| Aromatics | red chili peppers | Heat and red color; deseeded for milder, kept whole for fiercer pastes |
| Aromatics | fresh ginger | Sharp warmth; often paired with galangal in fuller Base genep versions |
| Aromatics | salam leaves (Indonesian bay) | Herbal top note added to the paste in some regional versions; sometimes added whole during cooking rather than blended |
| Flavor | fresh turmeric | Earthy color and flavor; dried turmeric acceptable but less vibrant |
| Flavor | shrimp paste (terasi) | Signature umami element; must be dry-roasted before use to bloom aroma |
| Sweetener | palm sugar | Balances chili heat with caramel sweetness; jaggery or dark muscovado acceptable substitutes |
Method
- 1Toast dry spices — peppercorns, nutmeg, cumin, coriander, sesame — in a dry pan until fragrant, then grind to a fine powderDry toasting releases the essential oils in whole spices; grinding them first ensures even distribution and prevents gritty bits in the wet paste.
- 2Dry-roast the shrimp paste in a pan or wrapped in foil until aromaticTerasi is fermented and dense; dry heat blooms its savory aroma and eliminates any raw mustiness.
- 3Roughly chop the fresh aromatics (shallots, garlic, chilies, ginger, turmeric, salam leaves) and combine with the dry spice powder, palm sugar, salt and a splash of water or oil in a food processorPre-chopping cuts fibers so the processor can break down cell walls; the splash of liquid helps the blades catch and emulsifies the paste into a homogeneous body.
- 4Blend to a very smooth, thick paste, scraping down as needed; add lime juice at the endA fine paste integrates flavors uniformly; lime added at the end brightens without dulling volatile aromatics.
- 5Optional but traditional: cook the paste in coconut or vegetable oil with a splash of water for 5–10 minutes until fragrant and darkened'Mengepul' — frying the paste — is the Balinese equivalent of blooming curry paste; deepens flavor, evaporates raw heat and stabilizes aroma for long-simmered dishes.
- 6Cool, then portion into ~100 g servings for storagePortioning makes later cooking fast; the recipe is intentionally large because paste is used across many dishes and freezes or refrigerates well.
Techniques that matter
Dry-roasting whole spices
Releases aromatic oils in cumin, coriander, nutmeg and pepper that pre-ground versions have lost.
Dry-firing shrimp paste
Blooms the fermented umami and eliminates raw 'off' notes.
Wet-grinding with a splash of liquid
Allows fibrous roots (turmeric, ginger) to break down into a silky paste rather than a chunky purée.
Mengepul (paste-cook in oil)
The Balinese technique of frying the spice paste in oil before other ingredients — the foundation step in almost every Balinese dish.
Variations & derivatives
Base genepBali (general)
'Complete' Basa gede — adds candlenut/macadamia, galangal, lemongrass, wider spice set; the most elaborate version.
BasebiasNorthern Bali / vegetarian cooking
Leaner paste, usually without shrimp paste, suited to vegetable dishes and lawar.
BasepekpekBali
Specialized variant for specific dishes, with a reduced aromatics list.
Cooked tum baseBali
Paste pre-fried in oil, used for slow-cooked dishes and steamed banana-leaf preparations such as tum bebek.
Used in these dishes
Substitutions
- Fresh turmeric → 1/2 tsp dried turmeric per inch of fresh root — Dried is more concentrated and slightly bitter; use sparingly.
- Candlenuts (in fuller Base genep) → macadamia or cashew nuts — Provides the same oily body; classic substitution.
- Shrimp paste (terasi) → omit, or replace with a small amount of miso for vegan — Removes the signature umami but is acceptable for vegetarian or vegan versions.changes result
- Salam leaves → Indian bay leaf or kaffir lime leaf — Salam has a unique clove-curry note; Indian bay leaf is the closest match.
- Palm sugar → jaggery or dark brown sugar — Add a drop of molasses if you want the smoky depth.
- Galangal (in Base genep) → extra ginger — Galangal is sharper and more citrus-pine; ginger is a fair stand-in but less assertive.
Troubleshooting
Paste is gritty or grainy
Spices were not ground fine enough before wet blending, or the roots were not fibrous enough to break down fully. → Re-grind dry spices finer, blend the wet ingredients longer with more liquid, and pass through a fine sieve for ultra-smooth results.
Paste tastes harsh or raw in the finished dish
Shrimp paste was not roasted first, or the paste was not bloomed in oil before other ingredients were added. → Always dry-fry the terasi first, and fry the finished paste in 1–2 tbsp oil for 5 minutes to mellow the raw alliums and bloom the spices.
Paste separates or weeps liquid in storage
Insufficient blending, or too much water was added during processing. → Re-process with a little oil until emulsified, or pour off the liquid and stir the paste before measuring.
Final dish is too fiery
Chili seeds and pith retained, or a large proportion of bird's-eye chilies used. → Deseed chilies before grinding, swap to milder red chilies, or stir in a little coconut milk at the end to tame the heat.