Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Balinese Recipe
6 Jalapeno chiles, -- (6 to
7 )
Seeded (if desired)
2 Stalks lemon grass --
Bottom
Firm portion only -- sliced
1 Piece ginger root
2 X1/2-inch
Sliced
5 Shallots -- sliced
8 -- To 9 cloves garlic
1 Piece fresh or frozen
Galangal (1x1/2-inch) --
Sliced
2 Kaffir lime leaves -- torn
Into pieces
3 tb Ground dried kencur *
1 tb Ground turmeric
1 tb Ground coriander
1 Candlenut
1 tb Black peppercorns --
Crushed
1 tb To 2 TB oil

* Note: Look for kencur, a cousin of ginger and galangal, in Asian
markets that carry a wide selection of Indonesian products. Combine
chiles, lemon grass, ginger root, shallots, garlic, galangal, lime
leaves, kencur, turmeric, coriander, candlenut and peppercorns in
food processor. Grind to paste.
Heat 1 tablespoon
oil in skillet. Add ground mixture and saute over medium heat
until aromatic and cooked,
about 8 minutes. Add more oil if too dry. Makes 1 1/4 cups. This
is posted to use with, "Kenji Salz's Sate Lilit". Source: Kenji Salz
~ see extensive comments under the sate recipe. Presented by: Barbara
Hansen, Times Staff Writer, L.A. Times article, "Barbecue: The Asian
Palette", 10/13/94, page H8.

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