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Nutrition: per tbsp

  • kcal30
  • fat2g
  • saturates0g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein1g
  • salt0.3g
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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.

Recipe from Good Food magazine, June 2016

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Comments, questions and tips (11)

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Overall rating

A star rating of 4.8 out of 5.11 ratings

rcouzens

question

How much palm sugar is meant to be added?

markwahouston21057

Are you illiterate?

binita.d.shah8458795

If I don’t have shrimp paste do you think it will work some fish sauce instead?

Sammy1957

I came across this recipe as an ingredient for Nasi Goreng and it worked perfectly, giving the dish a very authentic flavour. I will definitely always use this in Nasi Goreng but can also see it being a great base for a few other Indonesian dishes. Excellent recipe.

wsilcock

question

Can I freeze this recipe? Thanks

claredaw

question

Is this recipe equal to one quantity for the nasi goreng recipe please?

goodfoodteam avatar
goodfoodteam

Hello, yes one quantity of this Basa gede recipe is the right amount for the 'Nasi Goreng (Indonesian stir-fried rice)' recipe by Jack Stein. Best wishes, BBC Good Food Team

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