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Basa gede (Balinese spice paste)

Basa gede (Balinese spice paste)

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  • Preparation and cooking time
    • Prep:
    • 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: per tbsp
NutrientUnit
kcal30
fat2g
saturates0g
carbs1g
sugars1g
fibre0g
protein1g
salt0.3g
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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.

Goes well with

Recipe from Good Food magazine, June 2016

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A star rating of 5 out of 5.6 ratings
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