Balinese Spicy Paste
I came across this Balinese spicy paste used to make Babi Guling, a traditional roast pork dish from Bali — but I used it for goat instead, and it worked brilliantly.
What makes this paste properly Balinese rather than just another chilli marinade is the combination of lemongrass, kaffir lime leaves and palm sugar alongside the more familiar garlic, ginger and chilli. Together they give it a genuine South East Asian character — bright, citrussy, and warm with spice rather than simply hot.
Ingredients
- 4 shallots, peeled
- 2 lemongrass stalks
- 3 red chillies (seeds in or out, your choice)
- 3 garlic cloves, peeled
- Knob of fresh ginger, grated
- 1 tbsp coriander seeds, crushed
- 1 tbsp black peppercorns, crushed
- 3 kaffir lime leaves
- 1 tsp turmeric
- 1 tsp sea salt
- 1 tbsp palm sugar
- Juice of 1 lime
- Oil, as needed
Method
Pound all the ingredients in a pestle and mortar, or blitz in a blender, to form a paste.
To use this Balinese spicy paste with your choice of meat, make some slits in the flesh and rub the paste over the meat and into the slits. Allow to marinate in the fridge for several hours — overnight if you have the time, since the flavours only deepen the longer it sits.
This Balinese spicy paste works well with pork, goat, chicken, or even firm white fish if you want to take it in a different direction. Serve with plain rice and something fresh and crunchy alongside, to balance the warmth of the spice.
This recipe is part of my Sauces, Salsas & Dressings collection — proper flavour, built from scratch, from Casa Adora and the road.
Wonky photos, proper food, genuine adventures – The Flexible Chef
