How to Make Base Genep Step by Step
A practical technique guide for authentic results at home
A focused technique page for making base genep from raw ingredients to cooked paste, with blender and mortar options.
Why this technique matters
A focused technique page for making base genep from raw ingredients to cooked paste, with blender and mortar options.
Step-by-step
- Prep and weigh/approximate ingredients; control chili count intentionally.
- Slice rhizomes thin for easier grinding.
- Pound or blend to a thick, even paste.
- Heat oil; fry paste on medium, stirring, until fragrant and oil shifts.
- Season with salt and palm sugar; cool and store.
Mistakes to avoid
- Too much water in blender
- High heat scorching turmeric
- Under salting
- Stopping before raw garlic smell is gone
Want to practice this with your hands on the mortar? Start at the cooking class Bali hub, then book an in-villa session via myCHEF cooking class.
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