Basa gede (Balinese spice paste)
- Preparation and cooking time
- Prep:
- no cook
- More effort
- makes about 150g
Ingredients
- ¾ tsp black peppercorns
- ¼ nutmeg, freshly grated
- 15g candlenuts, macadamia nuts, cashew nuts or roasted peanuts
- ½ tsp sesame seeds
- 30g shallots, roughly chopped
- 15g ginger, peeled and roughly chopped
- 20g galangal (or extra ginger), peeled and roughly chopped
- 7g fresh turmeric, peeled, or 1/2 tsp dried turmeric
- 1 ½ fat lemongrass stalks, hard outer leaves removed, core chopped
- 3 large garlic cloves
- 1 medium-hot red chilli, deseeded and roughly chopped
- 2 red bird's-eye chillies, roughly chopped
- ½ tsp shrimp paste
- 1 ½ tsp palm sugar
- 1 ½ tbsp vegetable oil
- juice ¼ lime
Method
- STEP 1
Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.
