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Name: Basa Gede
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 3
Cuisine: Indonesian
Ingredients: 1 teaspoon white peppercorns; 1/4 teaspoon black peppercorns; 1/4 teaspoon coriander seeds; 60 grams Shallots peeled and minced; 2 pieces Garlic peeled and minced; 1 small siling labuyo seeds removed and minced; 10 grams peeled turmeric (bright yellow) minced; 5 grams peeled ginger minced; 5 grams peeled kencur (or replace with 3g galangal) minced; 1/4 teaspoon cumin powder; 1 teaspoon coconut sugar; 1/16 teaspoon nutmeg powder; 1/16 teaspoon clove powder; 1/4 teaspoon white sesame seeds; 2 medium lemongrass cut 3" from the base & mashed with the back of your knife; 25 grams peeled galangal sliced diagonally into 1/4" sheets; 650 grams green papaya peeled and sliced diagonally in 1/2 inch size; 3 cups Water; 1 big kaffir lime leaf; 2 1/2 teaspoon Sea Salt; 3/4 cup gata; 60 grams alugbati

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INGREDIENTS

1 teaspoon white peppercorns
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
60 grams Shallots ; peeled and minced
2 pieces Garlic ; peeled and minced
1 small siling labuyo ; seeds removed and minced
10 grams peeled turmeric (bright yellow) ; minced
5 grams peeled ginger ; minced
5 grams peeled kencur (or replace with 3g galangal) ; minced
1/4 teaspoon cumin powder
1 teaspoon coconut sugar
1/16 teaspoon nutmeg powder
1/16 teaspoon clove powder
1/4 teaspoon white sesame seeds
SOUP INGREDIENTS
2 medium lemongrass ; cut 3" from the base & mashed with the back of your knife
25 grams peeled galangal ; sliced diagonally into 1/4" sheets
650 grams green papaya ; peeled and sliced diagonally in 1/2 inch size
3 cups Water
1 big kaffir lime leaf
2 1/2 teaspoon Sea Salt
3/4 cup gata
60 grams alugbati

INSTRUCTIONS

2. Cover the bottom of a pot with a thin layer of water, heat at medium temperature and wait for the water to sizzle. Cook the basa gede, lemograss and galangal chunks for 8 minutes, mixing occassionaly. Add 2 tbsp of water whenever the pan dries up.

3. Add the green papaya and water. Bring to a boil and simmer covered at medium temperature for 15 to 20 minutes until papaya is fork tender. Stir occasionally.

4. Add kaffir lime leaf, sea salt, gata and cook for another 2-3 minutes without the lid, stirring often. Add alugbati and cook for 1 more minute. Be careful not to boil the gata.

5. Turn off the heat, remove the lemongrass, galangal and kaffir lime leaf. Serve piping hot.

NOTES

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Basa Gede

1 teaspoon white peppercorns
1/4 teaspoon black peppercorns
1/4 teaspoon coriander seeds
60 grams Shallots peeled and minced
2 pieces Garlic peeled and minced
1 small siling labuyo seeds removed and minced
10 grams peeled turmeric (bright yellow) minced
5 grams peeled ginger minced
5 grams peeled kencur (or replace with 3g galangal) minced
1/4 teaspoon cumin powder
1 teaspoon coconut sugar
1/16 teaspoon nutmeg powder
1/16 teaspoon clove powder
1/4 teaspoon white sesame seeds
 SOUP INGREDIENTS
2 medium lemongrass cut 3" from the base & mashed with the back of your knife
25 grams peeled galangal sliced diagonally into 1/4" sheets
650 grams green papaya peeled and sliced diagonally in 1/2 inch size
3 cups Water
1 big kaffir lime leaf
2 1/2 teaspoon Sea Salt
3/4 cup gata
60 grams alugbati

1. Dry roast the first 3 ingredients (seeds) until aromatic. Use a mortar and pestle to grind the roasted seeds first then add the rest of the ingredients for the basa gede and grind until you reach a paste-like consistency. 
2. Cover the bottom of a pot with a thin layer of water, heat at medium temperature and wait for the water to sizzle. Cook the basa gede, lemograss and galangal chunks for 8 minutes, mixing occassionaly. Add 2 tbsp of water whenever the pan dries up.
3. Add the green papaya and water. Bring to a boil and simmer covered at medium temperature for 15 to 20 minutes until papaya is fork tender. Stir occasionally.
4. Add kaffir lime leaf, sea salt, gata and cook for another 2-3 minutes without the lid, stirring often. Add alugbati and cook for 1 more minute. Be careful not to boil the gata.
5. Turn off the heat, remove the lemongrass, galangal and kaffir lime leaf. Serve piping hot.

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Nutrition

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Serving Size: 1 Serving (263g)
Recipe Makes: 3 Servings

Calories: 21
Calories from Fat: 2 (10%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1466mg		51 %
Potassium 78.6mg		2 %
Total Carbohydrate 4.4g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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