BALINESE THOUSAND-SPICE SAUCE

Balinese Thousand-Spice Sauce image

Provided by Molly O'Neill

Time 40m

Yield About 1/4 cup

Number Of Ingredients 14

4 teaspoons vegetable oil
1 large shallot, finely chopped
4 cloves garlic, finely chopped
3-4 red bird chilies, seeded and finely chopped (see note)
2 1/2 tablespoons galangal, peeled and finely chopped (see note)
1 tablespoon kentjur (lesser galangal), peeled and finely chopped (see note)
1 tablespoon fresh turmeric root (see note), peeled and finely chopped, or 1 teaspoon ground dried turmeric
1/2 tablespoon ground coriander
3 candlenuts or macadamia nuts, ground or finely chopped (see note)
1 tablespoon shrimp paste (see note)
1/2 tablespoon black peppercorns, cracked
1/4 teaspoon ground nutmeg
2 cloves, crushed
1/2 cup sweet soy sauce (see note)

Steps:

In a large skillet, over medium heat, heat the oil. Add all the ingredients except the sweet soy sauce and cook, scraping the bottom of the pan frequently, until fragrant, about 5 minutes. Reduce the heat to low and continue to cook, stirring occasionally, for 10 minutes more.
Transfer the mixture to a blender. Add 3/4cup water and process until smooth. Return the puree to the skillet, place over medium heat and cook, stirring, for 5 minutes. Add the soy sauce, lower the heat and simmer, covered, stirring occasionally, for 15 minutes. If the mixture seems too thick, stir in a few tablespoons cold water.
Strain the mixture in a sieve over a large bowl. Use in the spiced lobster sate (see recipe).