Jimbaran Style Seafood Bumbu 

¼ cup vegetable oil

8-10 shallots sliced

4-5 cloves garlic, sliced

8-12 large red chiles, sliced

2 bird’s eye chiles, finely chopped

1” galangal finely chopped

2 plum tomatoes, chopped

1 tsp dried shrimp paste, roasted* (can be overpowering for newbies.  Useu less, sub w/ Thai fish Sauce or omit)

3 stems lemongrass, finely chopped

2 salam leaves (optional – hard to come by, no substitute)

1 tsp salt

¼ tsp black pepper

Juice of ½ lime 

1. Stir-fry shallots & garlic in oil over low heat until soft and translucent. Coupla ta tree minutes.  Add chiles thru salam leaves, cooking uncovered for 10 minutes.
2. Remove from heat, cool, then process until smooth.  Add salt, pepper & lime.

*to roast shrimp paste, wrap needed amount in aluminum foil and toss on hot pan for a minute or two per side.