This non-spicy, basic spice paste can be pre-made and kept for a few weeks, to be used for quick and easy cooking on the fly. It’s vegan and is used in many traditional Indonesian dishes.
- 250 gr shallots, peeled, chopped
- 100 gr garlic, peeled, chopped
- 50 gr candlenuts, chopped
- 1 tbsp coriander seeds
- 3 cm fresh galangal, peeled, chopped
- 1 tsp salt
- 0.5 tsp sugar
- 100 ml cooking oil
- Blend into a fine paste: shallots, garlic, candlenuts, coriander and galangal.
- Put the oil in a wok and heat it over a medium high flame.
- Fry the spice paste until fragrant, then reduce the heat to medium low.
- Add salt and sugar.
- Continue frying the spice until done or most of the liquid has evaporated, around 10 minutes.
- Cool the spice paste.
- Transfer the paste into a clean glass jar with a tight seal and keep it in the refrigerator.
- Store the spice paste in a tight lid jar to keep it fresh.
- The spice paste can be kept for several weeks in the fridge.
- Always use a clean spoon when taking the spice to prevent bacteria.
Keywords: Shallots, Garlic, Candlenut, Coriander, Vegan, Non-Spicy