Remember, there's no shame in using a food processor!
in order to create these flavorful mixtures, which are the foundation of a multitude of Indonesian dishes—including several of my childhood favorites. There are many types of these bumbu-bumbu and each contain varying blends of spices and aromatics that are intended for specific kinds of dishes.be time-consuming to make—but I’ve discovered that they don’t have to be.
By sticking to an easy-to-use bumbu dasar or two , and streamlining the process, I can quickly re-create delicious Indonesian meals that taste like home, without a laundry list of ingredients. Plus, I now know there’s no shame in using a ! As a busy working mom, there’s just no way I’m going to pound ingredients by hand like my Ma and Oma did.Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
While there are dozens of different Indonesian bumbu dasar preparations, the three most basic spice pastes are named for their colors: putih , kuning , and merah . Traditionally, each paste starts with garlic and shallots, but the road splits from there. A plethora of other ingredients—including cumin, cardamom, peanuts , and an oily black nut called kluwak —can also be included.
These bumbu-bumbu each have a different flavor profile and are versatile in their own ways. Packed with flavor, each paste is more complex than the sum of its parts and forms the foundation for a wide range of dishes; for example, red for rendang and yellow for turmeric fried chicken., or white basic spice paste. This non-spicy paste includes garlic, shallots, candlenuts, galangal, and sometimes coriander seed.
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