Indonesian•budget
Bumbu Dasar Putih: Basic White Spice Paste
This non-spicy, basic spice paste can be pre-made and kept for a few weeks, to be used for quick and easy cooking on the fly. It’s vegan and is used in many traditional Indonesian dishes.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 gr shallots, peeled, chopped
- 100 gr garlic, peeled, chopped
- 50 gr candlenuts, chopped
- 1 tbsp coriander seeds
- 3 cm fresh galangal, peeled, chopped
- 1 tsp salt
- 0.5 tsp sugar
- 100 ml cooking oil
Instructions
- 1
Blend into a fine paste: shallots, garlic, candlenuts, coriander and galangal.
- 2
Put the oil in a wok and heat it over a medium high flame.
- 3
Fry the spice paste until fragrant, then reduce the heat to medium low.
- 4
Add salt and sugar.
- 5
Continue frying the spice until done or most of the liquid has evaporated, around 10 minutes.
- 6
Cool the spice paste.
- 7
Transfer the paste into a clean glass jar with a tight seal and keep it in the refrigerator.