This paste was inspired by a Bali trip. I love that nothing is from a can, most likely ground up that day and cooked fresh for you. I had numerous Balinese Chicken soups on this last trip, essentially divine bone broths full of vegetables, chicken and flavour flavour flavour!
When we came home I created this approximation of the spice paste I imagine is used, it tastes pretty similar.
So far I’ve used it in soups, as a curry base and braised beef ribs, the possibilities are endless!!!!
I freeze the paste in ice tray cubes then pop them into my dishes as needed.
30cm of fresh Turmeric, skin on
5 large red chillies
10cm Ginger Root
1 pinch freshly grated Nutmeg
1 tsp ground cloves
1 pinch of Cumin powder
2 sticks lemongrass
1 Bay leaf
I have a very high powered blender so I just threw everything in and used the tamper to push down the roots and spices.
If you do not have such a strong blender make sure you dice or grate things up more so there is not so much pressure on the motor. You could also use a mortar and pestle.