Bumbu (seasoning)

bumbuspice mixtureBasa gedeginger garlic pasteList of Indonesian spicesspice mixspice pastespicesspices combination
Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.wikipedia
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Indonesian cuisine

IndonesianIndonesiaIndonesian dishes
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.
Indonesian cuisine often demonstrates complex flavour, acquired from certain ingredients and bumbu spices mixture.

Balinese cuisine

BalineseBaliBalinese dish
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.
Basa gede, also known as basa rajang, is a spice paste that is a basic ingredient in many Balinese dishes.

Spice

spicesspicyspicy food
Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.
Bumbu (Indonesia)

Padang cuisine

PadangMinangkabauMinang
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.
The cooking method of gulai, which employing certain ingredients; meat, poultry, vegetables, fish or seafood simmered and slowly cooked in coconut milk, spice mixture and chili pepper, formed the backbone of Minangkabau cooking tradition.

Gulai

Gulai KambingGulai Nangkagule kambing
It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulais, and also as an addition to Indonesian-style instant noodles. 4) 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.
The ingredients are simmered and slowly cooked in coconut milk, spice mixture and chili pepper.

Rica-rica

Sambal rica rica
Rica-rica
Rica-rica or sometimes simply called rica is a type of hot and spicy bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia.

Woku

Woku
Woku is a type of bumbu (spice mixture) found in Manado cuisine of North Sulawesi, Indonesia.

Sayur lodeh

lodehLontong
1) 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.
The bumbu spice mixture includes ground chili pepper (optional, depending on the desired degree of spiciness), shallot, garlic, candlenut, coriander, kencur powder, turmeric powder (optional), dried shrimp paste, salt and sugar.

Nasi goreng

Indonesian fried rice dishnas''i ''gor''engNasi goreng kambing
2) 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.
The main ingredients of nasi goreng include pre-cooked rice, sweet soy sauce, powdered terasi (shrimp paste), salt, garlic, shallot, chilli pepper, spring onions, nutmeg, turmeric, vegetable oil, onions, palm sugar, ginger garlic paste, and slices of cucumber and tomato for garnishing.

Ikan goreng

3) 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.
Some recipes of ikan goreng might add additional bumbu (spice mixture) mixed with or poured on top of fried fish, such as bumbu acar kuning (yellow pickles), made of turmeric, garlic, and other spices paste with sliced cucumber, carrot, chili, and round shalots, or chopped tomato with vinegar.

Rendang

beef rendangchicken rendangRendang ayam
4) 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.
Rendang bumbu is sometimes used as the base of other fusion dishes.

Indonesian language

IndonesianIndonesiaBahasa Indonesia
Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes.

Great Dictionary of the Indonesian Language of the Language Center

Indonesian dictionaryGreat Dictionary of the Indonesian LanguageKamus Besar Bahasa Indonesia
Indonesian dictionary describes bumbu as "various types of herbs and plants that has pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."

Herb

herbsculinary herbculinary
Indonesian dictionary describes bumbu as "various types of herbs and plants that has pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."

Odor

aromascentodour
Indonesian dictionary describes bumbu as "various types of herbs and plants that has pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."

Javanese cuisine

JavaneseJavaJavanese dish
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.

Sundanese cuisine

Sundanesecuisinedish
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.

Batak cuisine

BatakBatak dishBatak snack
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.

Manado cuisine

ManadoManado spicesMinahasa
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines.

Barbecue

barbecuingBBQbarbeque
It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulais, and also as an addition to Indonesian-style instant noodles.

Soto (food)

sotoCotosoto betawi
It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulais, and also as an addition to Indonesian-style instant noodles. 1) 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 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.

Instant noodle

instant noodlesinstant ramenramyeon
It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulais, and also as an addition to Indonesian-style instant noodles.

Cymbopogon

lemongrasslemon grasscitronella
Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric.

Galangal

GalingaleGalangaAlpiniae Officinari Rhizoma
Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric.

Cardamom

cardamonGreen Cardamomcardamum
Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric.