| 10 | Oz | Minced, raw | Chicken or Pork |
| 3 | TB | Base Ganep | |
| 3/4 | Cup | Grated | Coconut (fresh) |
| 1 | tsp | Canned, fried onions | |
| 2 | tsp | Brown (or Palm) Sugar | |
| 3 | Lime leaves | ||
| 1 | tsp | Sea Salt | |
| Large Chopsticks |
Soak chopsticks in water for 30 minutes. Mix the ground meat with
the Base Genep and then mix with remaining ingredients(mix like
bread dough). The mixture should be fragrant, deep yellow, and
slightly sticky. Take a dessert spoon of mix and shape into a
small pear shape (dip hands in water first), size should be of a
large cherry tomato. Place meat on the end of the chopstick and
press/spiral it firmly around until it reaches 1/2 the length.
Grill till golden (3 min/side)
| 2 | tsp | fresh ground | Black Pepper |
| 3 | Minced | Garlic Cloves | |
| 1/2 | Chopped | Onion, medium size | |
| 5 | Chilies, small green | ||
| 1 | tsp | Sesame seeds | |
| 1/4 | tsp | fresh ground | Nutmeg |
| 1/2 | tsp | Fish Paste (Terasi) | |
| 3 | fresh | Candlenut | |
| 1 | tsp | fresh ground | Galangal (or Leeks) |
| 2 | tsp | grated | Ginger |
| 1/4 | Cup | Water | |
| 1 | tsp | fresh ground | Coriander |
Grind the whole seeds and nuts in a coffee grinder or mortar and
pestle, first. Then, in a food processor, blend all ingredients
together, adding water if needed. The Base Genep should be
fragrant, deep golden-yellow and thick paste-like consistency. to
store: cover w/ thin film of oil and plastic wrap & store
in refrig 1 week)
©1997BruceBriscoe
Bruce at briscoe@brucebriscoe.com
Number
of times this page has been viewed: times since August 1997!