Indonesian Chili Paste (Bumbu)

Indonesian Chili Paste (Bumbu)

A pungent, deep-red paste of chilies, shallots, and shrimp for building layered Indonesian flavor.

Total 40 min Makes 16 oz Calories 70/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Halal

Allergens

Shellfish, Tree nuts

This bumbu is the aromatic base behind sambal, rendang, and countless Indonesian braises, built from ground chilies, shallots, garlic, and candlenuts fried until fragrant. Toasting the paste in oil concentrates the flavors and mellows the raw heat of the chilies. Keep a jar in the fridge to spoon into stir-fries, soups, or marinades whenever a dish needs a savory, spicy backbone.

Ingredients

  • 12 large red chilies, stemmed and roughly chopped
  • 6 bird's eye chilies, stemmed (optional, for extra heat)
  • 10 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 4 candlenuts or macadamia nuts
  • 1 tablespoon fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
  • 1 tablespoon fresh galangal, peeled and sliced
  • 2 candlenuts-substitute raw cashews (if candlenuts unavailable)
  • 1 teaspoon shrimp paste (terasi/belacan)
  • 1 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 1/2 cup vegetable oil, plus more for storing
  • 2 tablespoons water, as needed for blending

Method

  1. Soak the dried portion of any chilies if using dried varieties; if using fresh, simply stem and roughly chop the red chilies and bird's eye chilies.

  2. In a food processor or blender, combine the chopped chilies, shallots, garlic, candlenuts, turmeric, galangal, and shrimp paste. Add 2 tablespoons water and blend to a coarse, thick paste, scraping down the sides as needed.

  3. Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  4. Add the blended paste to the hot oil and fry, stirring frequently, until the raw smell fades and the paste darkens to a deep brick red, about 15 minutes.

  5. Reduce heat to low and stir in the salt and sugar, continuing to cook until the oil separates slightly and the paste is glossy, about 5 minutes.

  6. Remove from heat and let the paste cool to room temperature in the skillet.

  7. Transfer the cooled paste to a clean jar and pour a thin layer of oil over the top to help preserve it. Store in the refrigerator for up to 2 weeks or freeze in small portions for up to 3 months.

Rate this recipe

★ 4.2 (1)

Indonesian Chili Paste (Bumbu)

This bumbu is the aromatic base behind sambal, rendang, and countless Indonesian braises, built from ground chilies, shallots, garlic, and candlenuts fried until fragrant. Toasting the paste in oil concentrates the flavors and mellows the raw heat of the chilies. Keep a jar in the fridge to spoon into stir-fries, soups, or marinades whenever a dish needs a savory, spicy backbone.

40 min 16 oz 70 cal

Ingredients

  • 12 large red chilies, stemmed and roughly chopped
  • 6 bird's eye chilies, stemmed (optional, for extra heat)
  • 10 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 4 candlenuts or macadamia nuts
  • 1 tablespoon fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
  • 1 tablespoon fresh galangal, peeled and sliced
  • 2 candlenuts-substitute raw cashews (if candlenuts unavailable)
  • 1 teaspoon shrimp paste (terasi/belacan)
  • 1 teaspoon fine sea salt
  • 1 teaspoon granulated sugar
  • 1/2 cup vegetable oil, plus more for storing
  • 2 tablespoons water, as needed for blending

Method

  1. 1

    Soak the dried portion of any chilies if using dried varieties; if using fresh, simply stem and roughly chop the red chilies and bird's eye chilies.

  2. 2

    In a food processor or blender, combine the chopped chilies, shallots, garlic, candlenuts, turmeric, galangal, and shrimp paste. Add 2 tablespoons water and blend to a coarse, thick paste, scraping down the sides as needed.

  3. 3

    Heat the vegetable oil in a 9-inch skillet over medium heat until shimmering.

  4. 4

    Add the blended paste to the hot oil and fry, stirring frequently, until the raw smell fades and the paste darkens to a deep brick red, about 15 minutes.

  5. 5

    Reduce heat to low and stir in the salt and sugar, continuing to cook until the oil separates slightly and the paste is glossy, about 5 minutes.

  6. 6

    Remove from heat and let the paste cool to room temperature in the skillet.

  7. 7

    Transfer the cooled paste to a clean jar and pour a thin layer of oil over the top to help preserve it. Store in the refrigerator for up to 2 weeks or freeze in small portions for up to 3 months.