Javanese Spice Paste (Bumbu)

Javanese Spice Paste (Bumbu)

A fragrant ground base of shallots, garlic, and chilies for Javanese curries and stir-fries.

Total 25 min Makes 16 oz Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This bumbu is the foundational seasoning paste behind many Javanese dishes, built on shallots, garlic, chilies, and aromatics like galangal and candlenut. Pounded or blended smooth and bloomed in hot oil, it forms the backbone of dishes such as opor, rendang-style braises, and sautéed vegetables. Keep a batch on hand to shortcut weeknight Indonesian cooking.

Ingredients

  • 10 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 6 large red chilies, stemmed and roughly chopped
  • 4 bird's eye chilies, stemmed (optional, for heat)
  • 4 candlenuts (or raw macadamia nuts)
  • 1 inch fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
  • 1 inch galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 2 candlenuts or 1 teaspoon shrimp paste (terasi), optional
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt
  • 1 tablespoon palm sugar, grated
  • 4 tablespoons neutral oil, such as vegetable or coconut oil
  • 2 candlenuts worth of water or as needed to blend, about 2 to 4 tablespoons

Method

  1. Combine the shallots, garlic, red chilies, bird's eye chilies, candlenuts, turmeric, galangal, ginger, shrimp paste (if using), coriander seeds, and salt in a food processor or blender.

  2. Blend, adding 2 to 4 tablespoons of water as needed, until the mixture forms a smooth, thick paste, scraping down the sides as necessary.

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

  4. Add the spice paste to the hot oil and stir in the palm sugar.

  5. Cook, stirring frequently, until the paste turns fragrant, deepens in color, and the oil begins to separate at the edges, 8 to 10 minutes.

  6. Remove from heat and let the paste cool completely before transferring to an airtight jar.

  7. Store in the refrigerator up to 1 week, or freeze in small portions up to 3 months, for use as a base in curries, braises, and stir-fries.

Rate this recipe

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Javanese Spice Paste (Bumbu)

This bumbu is the foundational seasoning paste behind many Javanese dishes, built on shallots, garlic, chilies, and aromatics like galangal and candlenut. Pounded or blended smooth and bloomed in hot oil, it forms the backbone of dishes such as opor, rendang-style braises, and sautéed vegetables. Keep a batch on hand to shortcut weeknight Indonesian cooking.

25 min 16 oz 95 cal

Ingredients

  • 10 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 6 large red chilies, stemmed and roughly chopped
  • 4 bird's eye chilies, stemmed (optional, for heat)
  • 4 candlenuts (or raw macadamia nuts)
  • 1 inch fresh turmeric, peeled and sliced (or 1 teaspoon ground turmeric)
  • 1 inch galangal, peeled and sliced
  • 1 inch fresh ginger, peeled and sliced
  • 2 candlenuts or 1 teaspoon shrimp paste (terasi), optional
  • 1 teaspoon coriander seeds
  • 1 teaspoon salt
  • 1 tablespoon palm sugar, grated
  • 4 tablespoons neutral oil, such as vegetable or coconut oil
  • 2 candlenuts worth of water or as needed to blend, about 2 to 4 tablespoons

Method

  1. 1

    Combine the shallots, garlic, red chilies, bird's eye chilies, candlenuts, turmeric, galangal, ginger, shrimp paste (if using), coriander seeds, and salt in a food processor or blender.

  2. 2

    Blend, adding 2 to 4 tablespoons of water as needed, until the mixture forms a smooth, thick paste, scraping down the sides as necessary.

  3. 3

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

  4. 4

    Add the spice paste to the hot oil and stir in the palm sugar.

  5. 5

    Cook, stirring frequently, until the paste turns fragrant, deepens in color, and the oil begins to separate at the edges, 8 to 10 minutes.

  6. 6

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

  7. 7

    Store in the refrigerator up to 1 week, or freeze in small portions up to 3 months, for use as a base in curries, braises, and stir-fries.