Indonesian basic seasoning

1. INDONESIAN CULLINARY
Indonesianbasic
seasoning

2. “Bumbu dasar putih (basic white bumbu),
consists of ground shallot, garlic, galangal, candlenut
and corriander, all are stir fried in coconut oil, use it
right away or stored in a jar and put in refrigerator for
further uses. It can be used in all Indonesian dishes
that had whitish color, such as opor ayam, sayur
lodeh, various soto, and only need to add Indonesian
bay leaf, lemon leaf, and lemongrass. It can also used
to cook rawon,semur, mie goreng, various stir fried
vegetables, tofu and tempeh dishes

3. Bumbu dasar merah (basic red bumbu),
consists of ground red chili pepper, shallot, garlic, tomato,
burned shrimp paste, coconut sugar, salt, all are stir fried
in coconut oil, use it right away or stored in a jar and put
in refrigerator for further uses. It can be used for various
Indonesian dishes that have reddish color such as various
stir-fried vegetables, nasi goreng, sambal goreng hati,
etc., only need to add daun salam (Indonesian bay leaf),
bruised lemongrass and galangal.
“

4. Bumbu dasar kuning (basic yellow bumbu),
consist of ground shallot, garlic, sauteed candlenut,
burned turmeric, coriander, ginger, galangal, black
pepper, all are stir fried in coconut oil, use it right away or
stored in a jar and put in refrigerator for further uses. It is
used in various Indonesian dishes that have yellowish
color, such as various soto, pepes, mie goreng and ayam
goreng, sometimes acar kuning yellow bumbu are poured
upon ikan bakar or ikan goreng
“

5. Bumbu dasar jingga/oranye (basic orange-
colored bumbu), consists of ground red chili pepper, shallot, garlic,
caraway, anise, coriander, candlenut, turmeric, ginger, galangal,
black pepper, all are stir fried in coconut oil, use it right away or
stored in a jar and put in refrigerator for further uses. It is used in
various orange-colored Indonesian dishes, such as gulai, Indonesian
curry, kalio and rendang
“