DENPASAR, BALIPOST.com – The richness of culinary flavors is one of the reasons why millions of people choose Bali for their holidays every year. One of the secrets of delicious Balinese cuisine lies in the use of unique and varied spices.
Balinese dishes have different basic spice recipes. These basic spices are what make Balinese dishes have a distinctive taste compared to other Indonesian dishes.
Seasoning in Balinese is called base, which consists of ingredients such as shallots, garlic, galangal, turmeric, ginger and galangal. These ingredients are then combined with other spices to create the basic seasoning in various dishes.
The following are 4 types of basic spices that are often used in Balinese cooking, along with their ingredients, extracted from various sources:
1. Base Genep
Base Genep is a heritage and cultural legacy from ancestors that has existed for thousands of years. Notes about this base can be found in the lontar book. In Balinese, ‘base’ means ‘seasoning’, while ‘genep’ means ‘complete’. Bumbu Base Genep itself is a basic spice that is often used in preparing typical Balinese dishes, consisting of 15 types of herbs and spices.
Base Genep has four main components, namely, ngkung (galangal), ginger, isen (galangal), and kunir (turmeric). In the process of making Base Genep, Balinese people do not use scales. In fact, there are no concrete measurements specified in its presentation. As a substitute, the elders in Bali measure the ingredients for Base Genep using their fingers.
The middle finger is used to measure galangal, the index finger is for turmeric, the ring finger is for ginger, and the little finger is for galangal. Half of this amount becomes the measure of shallots. Half of the shallots are used for the amount of garlic. Half the garlic is intended for the number of chilies. Half of the chilies are used to meet spice needs. Finally, salt and shrimp paste are symbols of the sea element. Thus, there are 10 elements that represent the symbols of mountains and seas in Balinese genep spices.
Genep spice, known as usabe in ancient lontar records, is used in making duck betutu and satay lilit, among other things. Duck betutu is one of the dishes that is always present at royal ceremonies in Bali. Genep Base seasoning not only functions as a flavor enhancer, but is also effective in eliminating the unpleasant aroma of duck meat when cooked. Reporting from the Seilera website.
2. Rajang Base
Bumbu Rajang is a combination of authentic Balinese spices that have been passed down from generation to generation in a variety of regional specialties. In the literal sense, the word “Rajang” in Balinese means “slicing” or “chopping”. This term refers to a method of processing spices that requires fine chopping or grinding so that the flavors of each ingredient can blend perfectly.
Bumbu Rajang consists of various spices that are processed in a balanced way to create a special harmony of taste. Some of the main ingredients often used in Bumbu Rajang include turmeric, ginger, galangal, lemongrass, shallots, garlic and candlenuts. Bumbu Rajang is a fundamental element of many traditional Balinese dishes, such as lawar, ayam betutu, fish nyat-nyat, and various other dishes. The use of Rajang Seasoning not only brings a deep and rich taste, but also provides an attractive color to the dish. Reporting from the Kerthi Bali Santhi website.
3. Base Wangen
In the culinary processing process, Balinese people have quite distinctive traditions, namely in the use of spices. Balinese people use Base Wangen spice as their main spice. Wangen Base consists of various types of herbs and spices. In Base Wangen there are five types of spices, including jangu, kemenyan, puyang chili, mesui, and bangle.
Apart from these basic ingredients, Base Wangen is also equipped with kecombrang, temu tis, temu Kunci, mesoyi (a type of cinnamon), kemenyan, lenga, sepet-sepet, and coconut oil. This Wangen spice is also processed by finely slicing or chopping it.
4. Suna Cekuh Base
In Balinese, “suna” is translated as garlic and “cekuh” is translated as galangal, both of which are the main components of this spice seasoning. This seasoning is made from garlic, small galangal, shallots, bay leaves, turmeric, all of which are processed with coconut oil. This sune chokeh seasoning is prepared by mashing it and then sauteing it until it is cooked and ready to be used in various Balinese dishes. (Cahya Dwipayanti/balipost)
