*Don’t snack on your candlenuts as they are slightly toxic when raw. This spice mixture should always be used in food that will be cooked.

*Using a food processor can result in a more bitter flavour. It is best to at least roughly chop the ingredients first to properly release their aroma and flavour. Then you can make quicker work of processing them into a paste with a machine if you’d like.

1. Peel fresh or frozen galangal and mince (see photos in the blog post above for a size reference).
2. Use the thickest part of your lemongrass stalk as that is where the flavour is concentrated. Discard where the top of the stalk starts to thin out, the very base of the stalk, and any loose layers of lemongrass that you can easily remove (add them to your frozen veggie scraps to infuse homemade vegetable broth). Carefully use the back of your knife to bash the lemongrass and make it simpler to chop. Proceed to slice and then mince the lemongrass.
3. Peel your ginger (or scrub it well if you leave the skin on). Mince or grate. *Aromatic ginger (or sand ginger) is also traditionally added to this recipe but I have not been able to find it in stores and I understand it is not common to find it in many Western countries. If you do have access to it, add 1-2 tbsp aromatic ginger as well!
4. Before you peel your turmeric be aware that it has a tendency to stain. Use a cutting board you don’t mind staining and protect your hands if desired. Wash all of the equipment used right away. Peel and mince the turmeric.
5. Mince or grate 2-3 candlenuts.
6. Peel and mince the shallot and garlic.
7. The optional chillies can be added to this mixture or add chillies when you use this paste in a dish. That way you can control for the spice level you want in that particular dish.
8. Mix all of the herbs together. Keep some uncooked to use in a recipe like Tofu Pepe’s if desired. Otherwise, fry the mixture in ½ tbsp neutral oil for 5-10 minutes with torn kaffir lime and fresh basil leaves, white pepper, and salt. Add splashes of water as needed to encourage the paste to break down and mash with a spoon as the paste cooks. 
9. Use your basa bali immediately or allow to cool and store in the fridge for up to 2 days or freeze for longer storage. Generally, recipes will call for 1-2 tbsp basa bali to flavour a dish.