Sauce Knowledge: Basic Pastes
Indonesian Cuisine
What is Indonesian Cuisine?
- The various regional cuisines in parts of Indonesia
- Indonesian cuisine is one of the most vibrant and colorful dishes in the world, full of flavors
- It is eclectic and diverse because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic.
- Indonesian cuisine has a rich flavor, most often described as savory, hot, and spicy, and also a combination of basic tastes such as sweet, salty, sour, bitter, and spicy (umami taste).
- Most Indonesians like hot and spicy food such as sambal (Indonesian hot and spicy chili with shrimp paste), as the staple condiment.
- The famous of Indonesian food are Masakan Padang (Padang dishes), Gudeg Jogja (Javanese dishes), Ayam Betutu (Balinese dishes), Pempek Palembang (South Sumatra dishes), Pepes Ikan (Sundanese dishes), Soto Madura dan Sate ayam (Madura dishes), etc.
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| Masakan Padang (Padang Dishes) |
4 Categories of Indonesian Cuisine
- Sumatra Cuisine: Influence of Sumatran cuisine from the Middle East and South India such as Gulai, Rendang, Kari Ayam, etc.
- Javanese Cuisine: Mostly indigenous with a little hint of Chinese cuisine influence such as Semur, Gudeg, Bacem, Sop, etc.
- Eastern Indonesian Cuisine: Similar to Polynesian and Melanesian cuisine.
- Indonesian Chinese Cuisine: Such as Mie Goreng (fried noodles), Baso (meatballs), Nasi goreng (fried rice), and Lumpia (spring rolls) have been completely assimilated.
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| Nasi Goreng (Indonesian Chinese Dishes) |
Herbs and Spices of Indonesian Cuisine
- Most common Indonesian cuisine uses exotic spices and herbs.
- Indonesian spices are garlic, shallot, lemongrass and galangal, coriander seed, cumin, candlenut, ginger, white peppercorn, kencur, nutmeg, cardamom, and chilies, tamarind, and turmeric.
- Indonesian herbs are kemangi (lemon basil), pandan, lemongrass, salam leaf, kucai (chives), daun jeruk (kafir leaf).
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| Herbs and Spices |
Indonesian Basic Paste
What is Basic Paste?
- The basic paste is a mixture of spices and finely ground as the basic ingredients of Indonesian cuisine, spices that are used as basic ingredients such as garlic, shallot, candlenut, ginger, red chili, etc.
- In Indonesian cuisine, there are many variations of the spice mixture, depending on the cuisine traditions of each region.
- For example, Minang cuisine (Masakan Padang), Balinese cuisine (Masakan Bali), Javanese cuisine (Masakan Jawa), etc.
- There are three basic pastes (Bumbu Dasar) that are known in Indonesian cuisine according to their colors, such as White paste, Yellow Paste, and Red Paste.
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| Indonesian Basic Paste |
Read: 13 Popular Types of Dried Pasta and Their Dishes
1. White Paste: Bumbu Putih
- Basic white paste, consists of ground shallot, garlic, candlenut, and coriander seed, all are sauteed in coconut oil, use it right away or stored in a jar, and put in the refrigerator for further uses.
- It can be used in all Indonesian dishes that have whitish colors, such as Ayam Opor, Sayur Lodeh, various soups (Soto), and only need to add herbs and spices such as kaffir lime leaf, salam leaf, lemongrass, galangal, cumin, clove, cardamom, etc.
- It can also be used for cooking Rawon, Semur, Mie Goreng, various stir-fried vegetables, tofu, and tempeh.
Ingredients Ratio of Basic White Paste
- 1. Garlic
- 3. Shallot
- 1. Candlenut
- 0.25. Ginger
- To taste. Salt and White pepper
Method:
- Ground all of the ingredients
- Saute the grounded paste in the saute pan or wok
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| White Paste |
Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives
Read: 6 Types of Buttercream For Cake Decoration
Method:
Read: The Famous List of Bread Types and Their Description
White Paste Derivatives
Opor
- White paste + galangal + coconut milk + leaves (salam, lemongrass)
- Suitable for: Egg, Chicken, Tofu, Tempeh
Bumbu Bali
- White paste + turmeric + chili + kencur + shrimp paste + sugar + coconut milk + leaves (lemongrass, salam, kaffir lime).
- Suitable for: Eggs, chicken, beef.
Semur
- White paste + sweet soy sauce + cinnamon stick + tomato (additional) + leaves (salam, lemongrass)
- Suitable for: tofu, tempeh, chicken, beef, potatoes, eggs.
Bumbu Rujak
- White paste + red chili + coconut milk + sugar + tamarind + leaves (lemon grass, salam)
- Suitable for: Chicken, fish, eggs.
Rendang
- White paste + red chili + galangal + coconut milk + Minang spice powder (cardamon, anise star, cinnamon, cardamon, cumin, etc) + leaves ( turmeric, salam, lemongrass)
- Suitable for: Beef, chicken, duck, tempeh, eggs.
Bacem
- White paste + tamarind + brown sugar + sweet soy sauce + leaves (salam, lemongrass)
- Suitable for: Tempe, tofu, chicken.
Mangut
- White paste + galangal + kencur + coconut milk,+ sliced green chili + sliced red chili + leaves ( kaffir lime, lemongrass)
- Suitable for: Fish and ducks.
Asam Padeh
- White Paste + red chili + Asam Kandis + leaves ( salam, lemongrass, turmeric, kaffir lime).
- Suitable for: Fish, beef, chicken
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| Opor Ayam (Chicken Opor) |
2. Yellow Paste: Bumbu Kuning
- Yellow paste is white paste + ground turmeric, all are sauteed in coconut oil, use it right away or stored in a jar, and put in the refrigerator for further uses.
- It is used in a variety of Indonesian dishes that have yellowish colors, such as various Soto, Pepes, and fried chicken.
- The yellow paste can be used as marination, such as for roasted chicken, deep-fried chicken, and deep-fried fish.
Ingredients Ratio of Basic Yellow Paste
- 1. Garlic
- 3. Shallot
- 1. Candlenut
- 0.25. Ginger
- 0.50. Turmeric
- To taste. Salt and White pepper
Method:
- Ground all of the ingredients
- Saute the grounded paste in the saute pan or wok
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| Yellow Paste |
Yellow Paste Derivatives
Kalio
- Yellow paste + red chili + coconut milk + leaves (kaffir lime, lemongrass, salam, turmeric)
- Suitable for: Beef, chicken.
Gulai
- Yellow paste + red chili + additional Asam Kandis + leaves (kaffir lime, lemongrass, salam)
- Suitable for: Chicken, fish, eggs.
Pepes
- Yellow paste + chili slice + galangal + additional tomatoes + leaves (lemongrass, lemon basil)
- Suitable for: Fish, chicken
Paniki
- Yellow paste + red chili + coconut milk + lime juice + sliced green chili + leaves ( lemon basil, pandan, lemongrass)
- Suitable for: fish, chicken, duck, and Paniki.
Betutu
- Yellow paste + galangal + shrimp paste + kencur + bird chili (cabe rawit) + sugar + leaves (lemongrass, salam, kaffir lime)
- Suitable for: Chicken, duck
Serundeng
- Yellow paste + brown sugar + grated coconut. + leaves (salam, lemongrass)
- Suitable for: Beef, chicken.
Kalasan
- Yellow paste + brown sugar + tamarind + leaves (lemongrass, salam, kaffir lime)
- Suitable for: Chicken
Bumbu Lengkuas
- Yellow paste + lime juice + grated galangal
- Suitable for: chicken, duck
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| Pepes Ikan (Fish Pepes) |
Read: The Most Popular National Soups in The World
Read: 3 Types of Vinaigrette as The Basic Dressing
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3. Red Paste: Bumbu Merah
- Basic red paste, consists of ground red chili shallot, garlic, all are sauteed in oil, use it right away or stored in a jar, and put in the refrigerator for further uses.
- It can be used for various Indonesian dishes that have reddish colors such as various stir-fried vegetables, nasi goreng, telur bumbu bajak, dendeng balado, etc., only need to add Daun salam (Indonesian bay leaf), lemongrass, or galangal.
Ingredients of Basic Red Paste Ratio:
- 1. Garlic
- 3. Shallot
- 5. Red Chili
- 0.50. Tomato
- To taste. Salt and White pepper
Method:
- Ground all of the ingredients
- Saute the grounded paste in the saute pan or wok
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| Red Paste |
Read: 3 Types of Vinaigrette as The Basic Dressing
Red Paste Derivatives
Sambal Terasi
- Red paste + shrimp paste + brown sugar
- For: Fish, chicken, tempeh, tofu
Balado
- Red paste + tomato.
- For: chicken, fish, beef, tofu, tempeh, potato, etc.
Sambal Cobek
- Red paste + roasted candlenut + kencur + tamarind + brown sugar.
- For: Fish, chicken
Sambal Pecak
- Red paste + brown sugar + kencur + coconut milk.
- For: Fish, and Chicken.
Sambal Bajak
- Red paste + brown sugar + shrimp paste + coconut milk
- For: Fish, egg, chicken, duck, etc.
Sambal Kemiri
- Red paste + candlenut + peanuts + brown sugar + tamarind
- For: Chicken, fish, tofu, tempeh, etc.
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| Telur Balado (Balado Eggs) |
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