Spicy chicken nasi goreng
A fried rice dish from Indonesia with eggs, chicken, coriander and plenty of spicy Asian flavours
Basa gede (Balinese spice paste)
- Preparation and cooking time
- Prep:
- no cook
- More effort
- makes about 150g
Skip to ingredients
- ¾ tsp black peppercorns
- ¼ nutmegfreshly grated
- 15g candlenuts, macadamia nutscashew nuts or roasted peanuts
- ½ tsp sesame seeds
- 30g shallotsroughly chopped
- 15g gingerpeeled and roughly chopped
- 20g galangal(or extra ginger), peeled and roughly chopped
- 7g fresh turmericpeeled, or 1/2 tsp dried turmeric
- 1 ½ fat lemongrassstalks, hard outer leaves removed, core chopped
- 3 large garlic cloves
- 1 medium-hot red chillideseeded and roughly chopped
- 2 red bird's-eye chilliesroughly chopped
- ½ tsp shrimp paste
- 1 ½ tsp palm sugar
- 1 ½ tbsp vegetable oil
- juice ¼ lime
Nutrition: per tbsp
- kcal30
- fat2g
- saturates0g
- carbs1g
- sugars1g
- fibre0g
- protein1g
- salt0.3g
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.
