From a rich and flavourful ayam betutu to the crunch and freshness of urap, Balinese food is tied together with a red thread of the same underlying flavours. These signature tastes are the work of base genep, a traditional spice blend fundamental to Balinese cooking. Directly translating as “complete spice,” this essential ingredient does exactly that – it completes every dish. In today’s Balinese cooking, the elements in this spice blend varies. However, it normally consists of around 15 different spices including galangal, turmeric, candlenuts, ginger, garlic, lemongrass, red chili, and cutcherry or aromatic ginger.
Base genep doesn’t only bring fragrance and flavour to Balinese cuisine; it’s a representation of Bali’s identity. It has been long ingrained in the culture and is even woven into the religious rituals of Balinese Hinduism. Let’s learn more about Bali by diving into the rich history and flavours of base genep.
A history of base genep
Dating back to the days of the Balinese kingdom, base genep is believed to have existed for the past 2,000 years. While its first known record is in the ancient text Kitab Lontar, the essential blend may have existed before this. However, there is no clearly documented origin.
Many ingredients of base genep are native to Southeast Asia, while others were likely introduced to the region through trade routes. There is no original or correct recipe for this ingredient, as it was passed down orally through generations.
The philosophy behind the spice blend
Food and religious tradition go hand in hand in the island of the gods. Cooking plays a central role in Balinese Hindu rituals and ceremonies, which often involve a traditional offering called banten. The act of preparing food for banten is believed to connect mortals to the gods and their ancestors. Base genep is essential in the banten elements of Maharya and Mantiga, which contains mammals (pork, goat, and ox dishes) and poultry (chicken and duck dishes) respectively.
Ingredients in base genep may vary depending on who is cooking and where in Bali they come from, but the main elements that are always present are ginger, cutcherry (aromatic ginger), galangal, and turmeric. Each of these ingredients are believed to sybolise the four compass points representing the Hindu gods.
Ginger’s dark colour symbolises the north, representing the god Vishnu. Cutcherry is white and symbolises the east, representing the goddess Ishvara. Galangal represents Brahma in the south, and turmeric’s yellow symbolises the west, representing the supreme god Mahadeva.
Uses of base genep
As a key ingredient in Balinese cuisine, base genep is used for various methods of cooking.
As a flavour base
This spice blend is most commonly used as a base for vegetable dishes, curries, and stews. To draw out the flavours and aroma, it’s sauteéd in oil before adding other ingredients to the mix. To make curry or stew, coconut milk or broth is added.
Balinese fried rice will also contain base genep, which is what gives the dish its signature yellow colour. Additionally, this combination of spices is also folded in with the minced meat used to make sate lilit, the traditional Balinese satay.
As marinade or rub for meat and poultry
Dishes like ayam betutu and babi guling benefit from base genep because it tenderises the meat while infusing them with complex flavours before grilling, frying, or roasting. When used as a rub, it adds a delicious crust to the surface of the meat.
Base genep vs. base rajang
Balinese cooking is teeming with spice blends. Another common one is base rajang, a mix of roughly chopped ingredients resulting in a texture that is not as soft as its genep counterpart. Base rajang includes ingredients like small, round chilies, contributing to a spicier and more complex flavour.
To experience Bali’s various spices firsthand, dine at Merah Putih Bali. This fine dining restaurant offers creative, elevated takes on Indonesian cuisine, including staple Balinese dishes like nasi campur and ayam betutu. Book a table today and be sure to use these exclusive gift vouchers.
FAQ
In today’s Balinese cooking, the elements in this spice blend varies. However, it normally consists of around 15 different spices including galangal, turmeric, candlenuts, ginger, garlic, lemongrass, red chili, and cutcherry or aromatic ginger.
As a key ingredient in Balinese cuisine, base genep is used for various methods of cooking. It can be used as a flavour base for vegetable dishes, curries, and stews as well as in sate lilit or Balinese fried rice. It can also be used as a marinade or rub.
Another common one is base rajang, a mix of roughly chopped ingredients resulting in a texture that is not as soft as its genep counterpart. Base rajang includes ingredients like small, round chilies, contributing to a spicier and more complex flavour.
Balinese food is tied together with a red thread of the same underlying flavours. These signature tastes are the work of base genep, a traditional spice blend fundamental to Balinese cooking. Directly translating as “complete spice,” this essential ingredient does exactly that – it completes every dish.
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