Ingredients:
100 grams peeled shallots
50 grams peeled garlic
400 grams red chilies (can be mixed with regular red cayenne and ring of fire peppers)
20 grams terasi (Indonesian dried shrimp paste) -> optional
seasalt to season
100 mL cooking oil for blending
Cook’s Note:
* If you grind the Bumbu with a food processor or blender, make sure you add a bit oil to have a
smoother consistency.
* I prefer to add shallots at the end when I grind them with a food processor . A non-continuously
method needs to be applied when you process with a food processor or blender to reduce a
bitterness on shallot due to oxidation. So start, pulse and start for a couple times.
* Terasi (belachan/dried shrimp paste) is optional because not all recipes need that ingredient.
Terasi is used to enhance the food to reach umami taste without MSG.
Cooking Instructions:
1. If you have more energy and patience, you can use a mortar and pestle. However, if you don’t,
just use a food processor to blend all the ingredients until smooth.
2. If you want to keep the bumbu dasar merah in a longer period, you can stir fry the paste. Then,
transfer them into small mason jars. Make sure to do a canning step if you want to store it in a
mason jar. No need a canning process if you freeze it.
Bahan yg digunakan :
Methods:
1. If you have more energy and patience, you can use a mortar and pestle. However, if you
don’t, just use a food processor to blend all the ingredients until smooth.
2. If you want to keep the bumbu dasar putih in a longer period, you can stir fry the paste or
add water and heat up until the water dissolves. Then, transfer them into small mason jars.
Make sure to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF
oven for 10 minutes.
25 gr kunyit
20 gr jahe
20 gr lengkuas
Ingredients:
500 grams shallots
325 grams cloves garlic
150 grams fresh turmeric roots, toasted and scraped
150 grams candlenuts, toasted
100 grams ginger, scraped
100 grams galangal (optional)*
2 teaspoons white peppercorn
2 – 2 1/2 teaspoons seasalt
Methods:
1. If you have more energy and patience, you can use a mortar and pestle. However, if you don’t,
just use a food processor to blend all the ingredients until smooth.
2. If you want to keep the basic yellow spice in a longer period, you can stir fry the paste or add
water and heat up until the water dissolves. Then, transfer them into small mason jars. Make sure
to sterilize the jar before using it in boiling water for 15 minutes or in a 225ºF oven for 10
minutes.