Indonesian: Bumbu Dasar Kuning (basic yellow spice paste)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 2 cups)

Indonesian flavor principle:

• Garlic
• Ginger
• Shallots
• Tamarind

Ingredients:

• 1 tablespoon palm sugar (dissolved in ¼ cup of water)
• 24 cloves garlic (2 bulbs)
• 12 shallots, peeled
• 1 lime (juiced)
• 2 tablespoons lemongrass, minced
• 6 raw cashews
• 4 dried salam leaves (or sub 4 teaspoons dried basil)
• 3 oz ginger paste
• 2 tablespoons turmeric powder
• 1 tablespoon salt
• 1 tablespoon tamarind pulp (or 1 teaspoon tamarind concentrate dissolved in a little water)
• 2 tablespoons olive oil
• Water (optional)

Procedure:

1. Prep the palm sugar: microwave sugar and water in a bowl for about 1 minute, mix well
2. Put all of the ingredients into the blender and blitz until they create a paste (add water only if necessary to thin out the paste)
3. Put the paste into a wok without oil and cook over medium heat until it is hot (the paste will start to bubble and thicken slightly)
4. Pour the paste into a jar and refrigerate once cool
5. Alternatively, pop paste into an ice cube tray and then the freezer; once frozen, move into freezer bags