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SPICE PASTE For CHICKEN / Base Be Siap (yellow In Appearance)

SPICE PASTE for CHICKEN / Base be Siap (yellow in appearance)

Base – pronounced “bahseh’ is the basic seasonings usually used in various kinds of Balinese dishes. From this you can make a variety of curry, satay and other delicious dishes. They can be prepared in advance and stored in a refrigerator for up to a week . They can also be divided into smaller quantities and deep-frozen. If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first, then add the hardest ingredients, the roots such as laos and kencur. When these are finely ground, add the shallots and chilies, then finally soft ingredients. If using a food processor, blend the dry spices first, then add all other ingredients, except the oil Student loan uk.
Chicken broth is a staple of American cuisine that came from Northern Europe, chicken broth helps keep you cozy on cold nights and is a go-to remedy for many ailments visit

It’s easy to see why chicken broth is an American comfort food with its soothing heat, rich aromatic smell, and classic flavor profile. The lightness of chicken broth makes it an excellent choice for people recovering from illness and lacking appetite. Even when you’re feeling well, chicken broth is a great choice for a healthful, low-calorie meal.

We provide you the simple recipe on how to make the Balinese authentic spice paste for chicken (Base Be Siap). Kindly check out the ingredients and step-by-step instructions for Chicken Satay recipe below!


  • 350g              shallot, peeled and sliced
  • 190g              garlic, peeled and sliced
  • 75g                 kencur (lesser galangal), washed and sliced
  • 90g                 galangal (laos), peeled and sliced
  • 25g                 candlenuts crushed (raw peanuts wiyhout skin)
  • 190g              turmeric, peeled and sliced
  • 25g                 bird’s eye chilies, finely sliced
  • 30g                 palm sugar, chopped
  • 100ml            coconut or vegetable oil
  • 3 stalks          lemon grass, bruised
  • 4                      salam leaves (optional dry or fresh kaffir lime leaves)
  • 375ml             water
  • 1 tbsp              salt


  1. Combine all ingredients except tamarind pulp, leaves and lemon grass, oil and water in food processor or stone mortar and grind into a very fine paste.
  2. Place ground ingredients into pressure cooker pot, add remaining ingredients. Bring ingredients to simmer.
  3. Pressure cook at a gauge pressure of 1 bar / 15 psi for 30 minutes. Start timing when full pressure is reached.
  4. Let the cooker cool for 20 minutes
  5. Cool in refrigerator over night
  6. Spread into ice cube tray and freezer
  7. Store in air tide container or freezer bag.
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