Name: Basa Genep (Basic Balinese Spice Mix)
Ingredients: 1 ts Whole black pepper; 3 Cloves garlic; 1/2 md Onion; 3 Lombok chilles; 1 ts Sesame seeds; 1/4 ts Freshly ground nutmeg; 1/2 ts Terasi [ blachan; fermented shrimp paste]; 3 Ground candlenuts; 1 ts Ground coriander; 1 tb Turmeric [ use fresh if available]; 5 ts Galangal [ laos; use fresh if avaiable]; 2 ts Lesser galangal [ kencur]; 1 tb Grated ginger; 1/4 c Water

A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Grains	Balinese	Seasoning	1	Servings

INGREDIENTS

1	ts	Whole black pepper
3		Cloves garlic
1/2	md	Onion
3		Lombok chilles
1	ts	Sesame seeds
1/4	ts	Freshly ground nutmeg
1/2	ts	Terasi [ blachan; fermented shrimp paste]
3		Ground candlenuts
1	ts	Ground coriander
1	tb	Turmeric [ use fresh if available]
5	ts	Galangal [ laos; use fresh if avaiable]
2	ts	Lesser galangal [ kencur]
1	tb	Grated ginger
1/4	c	Water

INSTRUCTIONS

From: Nexus User patthom <patthom@nexus.edu.au>
Date: Sun, 4 Aug 1996 10:10:08 +0930
grind whole seeds in pestle and mortar, then blnd all together. You can use
a food processor for this part.  It should be golden yellow and thick paste
like.
This is used in many ways...rub over chicken and barbecue, marinade fish
and warp in banana leaf and steam, add to rice porridge.
Add to: 300 gr chicken mince 3 lime leaves, three quarters cup grated
cocunut, 2 tspn palm sugar half tspn salt, 1 tbspn fried dried onion and
hald stick finely chopped lemon grass. kead until very sticky. Mold around
soaked bamboo satay sticks and charcoal grill.
this is chicken satay, not the kebabs that are sold for tourist
consumption.
CHILE-HEADS DIGEST V3 #062
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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