RECIPE

Base Be Sampi: The Robust Balinese Spice Paste for Beef

Base be sampi is the deep, aromatic Balinese spice paste built for beef dishes, from rich braises to grilled meat. Learn how to make this hearty bumbu and use it at home.

MyGlob Editorial April 9, 2026 1 min read
Base Be Sampi: The Robust Balinese Spice Paste for Beef

In the Balinese kitchen, every protein has its own spice paste, and for beef that paste is base be sampi. Be sampi means beef, and this base is built to match the richness and longer cooking that beef demands: deeper, earthier and more robust than the pastes used for chicken or vegetables. It is the foundation of slow Balinese beef braises, grilled beef dishes and the hearty stews that turn up at family gatherings and ceremonies across the island.

Ingredients

  • 10 shallots, peeled
  • 6 cloves garlic, peeled
  • 5 large red chillies, plus bird's eye chillies to taste
  • 4 cm fresh turmeric, peeled (or 1 tsp ground)
  • 5 cm galangal (laos), peeled
  • 4 cm fresh ginger, peeled
  • 4 candlenuts (kemiri), toasted
  • 2 lemongrass stalks, white part sliced
  • 4 kaffir lime leaves
  • 2 salam leaves (Indonesian bay), optional
  • 1 tsp coriander seeds, toasted and ground
  • 1/2 tsp black peppercorns, ground
  • 2 cloves and a small pinch of grated nutmeg (optional, for warmth)
  • 1 tsp shrimp paste (terasi), toasted
  • 1 tbsp palm sugar (gula Bali), grated
  • 1 tsp salt, or to taste
  • 4 tbsp coconut oil
  • Toast and grind the dry spices: warm the coriander seeds, peppercorns and cloves until fragrant, then grind together. Toast the candlenuts and shrimp paste briefly.
  • Pound or blend the shallots, garlic, chillies, turmeric, galangal, ginger, candlenuts and lemongrass into a coarse paste, adding a splash of oil for a blender.
  • Heat the coconut oil over medium heat and add the paste with the whole kaffir lime and salam leaves. Fry steadily, stirring so it does not stick or scorch.
  • Stir in the ground spices, nutmeg, crumbled shrimp paste, palm sugar and salt. Continue frying until the paste turns dark, the oil separates and the kitchen fills with a deep, savoury aroma, about 15 minutes.
  • Cool the base before using it as the foundation for a beef braise, curry or marinade.

Method

  1. 1Balinese cooking is famous for its bumbu, the layered spice pastes that give the cuisine its remarkable complexity. The mother of them all is base genep, and base be sampi is its muscular cousin, fortified with extra galangal, ginger and warming spices to stand up to beef's strong character. Cooked low and slow with the meat, it produces dishes that are tender, fragrant and profoundly satisfying, the kind of food that defines a Balinese feast.
  2. 2Base be sampi is a wet spice paste of pounded fresh aromatics and toasted dry spices, fried in coconut oil until rich and fragrant. Because beef benefits from long cooking, this base is often simmered with the meat for an extended time so the flavours fully penetrate and meld. The result is a deeply seasoned braise or curry rather than a quick stir-fry.
  3. 3Its flavour is warm and full-bodied, with assertive galangal and ginger, earthy turmeric, the citrus brightness of lemongrass and kaffir lime, and a savoury foundation from toasted shrimp paste. Whole spices such as cloves, nutmeg or cinnamon sometimes join the mix to add the warm sweetness that suits red meat so well.
  4. 4Do not skimp on cooking time. Both the base itself and the beef dish it flavours reward patience. Fry the paste until the oil clearly separates, then give the beef a long, gentle simmer so the connective tissue softens and the spices work their way deep into the meat.
  5. 5Layer the warm spices carefully. The optional cloves, nutmeg or a hint of cinnamon add lovely depth to beef, but a little goes a long way; too much turns the dish medicinal. Add them sparingly and taste as you go.
  6. 6Make ahead and freeze. This is a paste that genuinely improves with a rest, and it stores well, lasting about a week in the fridge under oil and freezing for months. A jar in the freezer means an authentic Balinese beef dish is always within reach.
  7. 7Brown chunks of beef, stir in plenty of the base, then add water, stock or coconut milk and simmer slowly until the meat is fork-tender and the sauce is rich and glossy. The same paste makes a fragrant beef curry, a robust marinade for grilled beef, or the seasoning for a hearty Balinese stew with potatoes and beans. With base be sampi in your kitchen, you can recreate the deep, soulful beef dishes that anchor a true Balinese feast.
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Quick Answer

Base Be Sampi is the Balinese spice paste tailored for beef, made from shallots, garlic, chilli, galangal, turmeric and toasted spices ground into a fragrant base. It is fried until aromatic before the beef is added, giving curries and stews deep flavour. Adjust chilli to taste and toast spices for the best results.

Key Facts
Type
Balinese spice paste (base)
Made for
Beef dishes
Key aromatics
Shallot, garlic, chilli, galangal, turmeric
Technique
Toast spices, fry until fragrant
Key Takeaways
  • Base Be Sampi is the Balinese spice paste made specifically for beef.
  • Core ingredients include shallots, garlic, chilli, galangal and turmeric.
  • Toasting spices boosts aroma and depth.
  • The paste is fried until fragrant before adding the meat.
  • Chilli levels can be adjusted to taste.
Frequently Asked Questions
It is a Balinese spice paste designed for beef dishes, made from aromatics, chilli and toasted spices.