Basa Gede Oil from Mozaic Restaurant
Once you have made this oil, you may find it hard to go back to regular salad oil. Just saying. I have been using this for EVERYTHING. On top of Turmeric Eggs, avocado, as a toasting oil for potatoes, on bruschetta, salads, fish, for confit. It is completely amazing and I am loving it. This oil is one of the recipes from the very amazing Mozaic Restaurant in Ubud, Bali. When in Bali, please go there. Incredible food. Seriously!
IN the meantime, channel your inner chef and make a batch of this. And then just dream of going to Bali!
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- 150 Grams shallots or eschalots
- 40 Grams garlic cloves
- 40 Grams galangal
- 40 Grams fresh ginger
- 30 Grams fresh turmeric
- 3 candlenuts or macadamias
- 100 Grams red chilli de-seeded
- 2-4 birds eye chillies, de-seeded
- 1 fresh bay leaf
- 1 lemon grass stalk, white part only
- a few white peppercorns
- 1 Teaspoon shrimp paste
- 1 Pinch pink salt flakes BUY
- 500 Grams Extra Virgin Olive Oil (EVOO) BUY
Place all the ingredients and 50g oil into the Thermomix bowl and mince 10 sec/speed 8.
Saute 10 min/Varoma/speed 1/MC off.
Add the rest of the oil and stir 10 min/40°C/speed 1. Allow this mixture to cool to room temperature before transferring oil into a pristine clean container and into the fridge for a minimum of 12 hours.
Strain solids out and use the oil in recipes as directed.
This is just one of our Insider recipes. Join us today and start cooking!