Indonesian Spice Paste (Bumbu)

Indonesian Spice Paste (Bumbu)

A fragrant blend of shallots, garlic, and chiles forms the backbone of countless Indonesian dishes.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Halal

Allergens

Shellfish, Tree nuts

This golden-orange paste combines shallots, garlic, chiles, candlenuts, turmeric, and galangal into a deeply aromatic base used to season satay, rendang, and stir-fried vegetables. Pounding or blending the ingredients into a smooth paste and briefly frying it in oil unlocks their full flavor before the paste is added to soups, marinades, or braises. Keep a batch on hand to build weeknight Indonesian meals quickly.

Ingredients

  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 6 red chiles, stemmed and roughly chopped
  • 2 candlenuts (or macadamia nuts)
  • 1 tablespoon fresh turmeric, peeled and chopped (or 1 teaspoon ground turmeric)
  • 1 tablespoon fresh galangal, peeled and chopped
  • 2 candlenut-sized knobs fresh ginger, peeled and chopped
  • 2 stalks lemongrass, tender inner part only, thinly sliced
  • 1 teaspoon shrimp paste (terasi/belacan)
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 cup vegetable oil, plus more as needed

Method

  1. Combine the shallots, garlic, chiles, candlenuts, turmeric, galangal, ginger, and lemongrass in a food processor or blender.

  2. Add the shrimp paste, salt, and sugar, then blend, scraping down the sides as needed, until a smooth, uniform paste forms, adding a splash of water if the mixture is too thick to move.

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

  4. Add the spice paste and fry, stirring frequently, until fragrant, darkened slightly, and the raw shallot smell is gone.

  5. Remove from heat and let the paste cool completely before transferring to a jar.

  6. Store the cooled paste in an airtight jar in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.

Rate this recipe

★ 3.3 (1)

Indonesian Spice Paste (Bumbu)

This golden-orange paste combines shallots, garlic, chiles, candlenuts, turmeric, and galangal into a deeply aromatic base used to season satay, rendang, and stir-fried vegetables. Pounding or blending the ingredients into a smooth paste and briefly frying it in oil unlocks their full flavor before the paste is added to soups, marinades, or braises. Keep a batch on hand to build weeknight Indonesian meals quickly.

30 min 16 oz 45 cal

Ingredients

  • 8 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 6 red chiles, stemmed and roughly chopped
  • 2 candlenuts (or macadamia nuts)
  • 1 tablespoon fresh turmeric, peeled and chopped (or 1 teaspoon ground turmeric)
  • 1 tablespoon fresh galangal, peeled and chopped
  • 2 candlenut-sized knobs fresh ginger, peeled and chopped
  • 2 stalks lemongrass, tender inner part only, thinly sliced
  • 1 teaspoon shrimp paste (terasi/belacan)
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/4 cup vegetable oil, plus more as needed

Method

  1. 1

    Combine the shallots, garlic, chiles, candlenuts, turmeric, galangal, ginger, and lemongrass in a food processor or blender.

  2. 2

    Add the shrimp paste, salt, and sugar, then blend, scraping down the sides as needed, until a smooth, uniform paste forms, adding a splash of water if the mixture is too thick to move.

  3. 3

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

  4. 4

    Add the spice paste and fry, stirring frequently, until fragrant, darkened slightly, and the raw shallot smell is gone.

  5. 5

    Remove from heat and let the paste cool completely before transferring to a jar.

  6. 6

    Store the cooled paste in an airtight jar in the refrigerator for up to 2 weeks, or freeze in small portions for up to 3 months.