Preparation: 20 min.
Ingredients for
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10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
10 pink shallots
cm ginger
cm ginger
cm ginger
cm ginger
cm ginger
cm ginger
cm ginger
cm ginger
cm ginger
cm ginger
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
cm fresh turmeric
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
stick of lemongrass
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
1 chili pepper, red
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
5 cloves of garlic
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
3 macadamia nuts
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
2 tablespoons of fish sauce
4 cloves
4 cloves
4 cloves
4 cloves
4 cloves
4 cloves
4 cloves
4 cloves
4 cloves
4 cloves
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
2 tablespoons of coconut oil
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About this recipe
This spice paste is the base for the meat, fish and vegetable dishes of the Bali-style party table.
You can read the full recipe on page 177 from Chez Pascale
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