The Secret to Balinese Flavor in One Paste | JON KUNG

Jon Kung brings the flavors of Bali home with basa genep, a fragrant spice paste used in everything from grilled meats to rich curries. After learning the recipe from Chef Ari in Bali, Jon recreates it in his Detroit kitchen—showing every step, every mistake, and every substitution. Then he puts it to use in a warming pumpkin and lotus root curry that’s as comforting as it is bold. This is Balinese cooking, the Jon Kung way—accessible, joyful, and deeply delicious.

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00:00 Why I Love Balinese Food
01:25 What Is Basa Genep?
02:05 Let's Get Cooking and Prepare the Ingredients
04:25 Slicing and Preparing Lemongrass & Galangal
06:36 Mash the Dry Spices & Turmeric
08:29 Blending the Paste (And What I Forgot)
10:44 Using Palm Sugar or Allulose for Myself
12:02 Ingredient that I Forgot
13:15 Preparing for Balinese Pumpkin Curry
13:40 Activate the Paste in Oil with Coconut Milk
15:03 Building the Pumpkin & Lotus Root Curry
16:37 Done and Let's Eat!

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The Secret to Balinese Flavor in One Paste | JON KUNG
   / @jonkung