The secret to this spicy Balinese sauce? Crab fat

Use it as a marinade or dip


12 pcs. shallots

6 garlic cloves

2 pcs. siling labuyo

1/4 tbsp. ginger

3 pcs. cilantro roots

7 cm. lemongrass (white part only)

2 tbsp. coconut oil

250 ml. water

2 tbsp. muscavado sugar

1/2 tsp. white peppercorn

3 tbsp. crab fat

Salt and pepper


1. Blend crab fat, shallots, garlic, chili peppers, ginger, cilantro root, and lemongrass with water until all spices are incorporated. Set aside.

2. Heat coconut oil on a saucepan and add the spice mixture.

3. While continuously stirring, let it boil for 20 to 25 minutes over medium heat until the consistency of paste is achieved.

4. Use it as soup base, marinade, or dip.

This story originally appeared in Southern Living, March 2018.




Read more:

Pair this Asian salsa with your next fish dish

Interesting, a beef adobo recipe with coconut milk

Try this traditional Japanese egg recipe for breakfast today

TAGS: Asian Balinese base gede with crab fat eats nolisoliph recipe