Root your health

Cauliflower White Sauce

3 Thumb size pieces of galangal (5 cm in length) / ± 84 g

2 Thumb size pieces of ginger (5 cm in length) / ± 56 g

2 Thumb size pieces of lesser galangal (5 cm in length) / ± 56 g

2 Thumb size pieces of turmeric (5 cm in length) / ± 56 g

4 Candlenuts or Macadamia nuts

3 Hot chillies (Birdseye)

5 Medium size red chillies

15 cloves of garlic

10 Shallots

1 tsp Coriander seeds

1 tsp Whole black pepper

1 tsp Whole white pepper

1 tsp Palm sugar/ coconut sugar

2 Cloves

1 Stalk lemongrass

2 Salam leaves or bay leaves

Wash all ingredients except for seeds and powders. Chop shallots, garlic, turmeric, ginger, galangal, candlenut, hot chillies and red chillies or use a food processor.
Blend the chopped ingredients, coriander seeds, and cloves in a pestle and mortar or conventional blender until fine.
In a medium size, pan sautés the paste in coconut oil 3 tbsp, crush the lemon grass, salam, leave in pestle and mortar/ blender and add to the pan.
Add salt, pepper, and palm sugar and sauté over low heat for 7 minutes, stirring continuously.
Store in an airtight container in fridge for up to 7 days or freeze in serving suggestion (see notes).

This will be the base of almost all Balinese recipes to come. For convenience, you can make this sauce in bulk and freeze it in an ice cube holder.