Basa gede (Balinese spice paste)

Basa gede (Balinese spice paste)

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(1 ratings)

Prep: 15 mins no cook

More effort

makes about 150g

A spice paste with nuts, ginger, turmeric and chillies. Whip it up in 15 minutes, keep in the fridge and bring it out to brighten up curries

Nutrition and extra info

Nutrition: per tbsp

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

  • ¾ tsp black peppercorns
  • ¼ nutmeg, freshly grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 15g candlenuts, macadamia nuts, cashew nuts or roasted peanuts
  • ½ tsp sesame seeds
  • 30g shallots, roughly chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 15g ginger, peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 20g galangal (or extra ginger), peeled and roughly chopped
  • 7g fresh turmeric, peeled, or ½ tsp dried turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  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.

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Comments, questions and tips

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scottsymes
10th Dec, 2017
5.05
This is the flavour of nasi goreng! This is the taste I've been trying to find for years after having it years ago in Bali. Now I can finally recreate it at home! Yet another way to get fermented shrimp paste into my food.
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