Basa gede (Balinese spice paste)
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Basa gede (Balinese spice paste)

By Jack Stein

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

  • Prep:15 mins
    no cook
  • More effort

Nutrition per serving

  • kcal 30
  • fat 2g
  • saturates 0g
  • carbs 1g
  • sugars 1g
  • fibre 0g
  • protein 1g
  • salt 0.3g

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 ½ 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

  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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