Basic Indonesian Yellow Sauce: Base Gede

yellow yellowsauce

14241514_1232764050108694_9174555568292274525_oLike I said last week, I hope you’ve been preparing yourself for a series of Indonesian posts – because that’s what on the way for the next upcoming weeks. This week is the basic yellow sauce, which practically is the base for almost every other dish that I’ve outlined here. Making this at “cooking school,” they take a lot of work out of it – so we mostly prepped, blended and briefly sauteed. Still… tasting the ingredients as we cooked, I am more than convinced that I could use this in everyday cooking (provided that I had a blender nearby). The only problem (if one could even call it an issue) with this recipe is the MASSIVE amount of ingredients, and the serious amount of prep – though maybe the blender would help… Maybe try and let me know?

Ingredients

  • 10 shallots
  • 15 garlic cloves
  • 2 thumb pieces of galangal
  • 2 thumb pieces of ginger
  • 2 thumb pieces of turmeric (or 1 tsp)
  • 2 hot chilis
  • 3 red chilis
  • 4 macadamia nuts
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 tsp white pepper
  • 2 cloves
  • 1/4 tsp nutmeg powder
  • 1 tbsp palm sugar
  • 1 stalk lemongrass
  • 2 tsp shrimp paste (Terasi)
  • 2 bay leaves
  • 3 tbsp coconut oil
  1. Clean and wash your ingredients and begin the prep. Slice and take out the seeds from the chilis, and chop all of your main pieces of ingredients (shallots, garlic, galangal, ginger, turmeric, macadamia nuts and chilis)
  2. Blend all of your chopped prep work, seeds, nutmeg and cloves until it becomes a great paste
  3. Sauté your paste in coconut oil and crush the lemon grass stalk in your mix (salt, pepper, palm sugar, bay leaves – ADD IT ALL).
  4. Sauté for another seven minutes on low heat and decide what you’re going to do with your sauce (like eat it raw? Add it to some curry, etc. etc.?)

See what I mean? The recipe itself is easy – just like making any sauce based of root vegetables – it’s just the insane amount of different spices and flavors that make it not-as-tempting to make. Even so, being back for a couple weeks – I haven’t been convinced that to make the sauce would be worth it. Perhaps if I had a need to make delicious Indonesian dishes? I can’t speak from experience, but I’d love it if one of my lovely readers went ahead and gave it a whirl (and reported back ASAP).

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