Indonesian cuisine relies on basic seasoning pastes known as "bumbu". There are four main types of bumbu: 1) white bumbu made from shallots, garlic, galangal and coriander for dishes with a white color, 2) red bumbu made from chili peppers, shallots, garlic and shrimp paste for red dishes, 3) yellow bumbu made from shallots, garlic, turmeric and spices for yellow dishes, and 4) orange bumbu made from chili peppers, shallots, garlic and various spices for orange-colored dishes like curries and rendang. All bumbu are stir-fried in coconut oil and can be stored for later use in cooking