Bumbu Merah

Bumbu Merah

Bumbu Merah

Fiery fresh chili spice paste

An Indonesian basic!

Chillies, garlic, shallots and the spice of the coriander seed give this finely pounded paste a superb kick.

You can also try it with a twist of sharp lime juice to serve with grilled or raw marinated fish dishes.

Will Meyrick

portion

minutes

Summary

Ingredients
  • 20gr of red small chilli
  • 300gr of red big chilli
  • 125gr of garlic
  • 80gr of shallot

 

Method

Roughly chop all ingredients then pound to a paste.

Bumbu Kele

Bumbu Kele

Bumbu
Kele

Simple Balinese spice paste

An all purpose tropical cooking paste

This simple spice paste uses the typically Indonesian root aromat spices of ginger, turmeric and galangal along with creamy candlenuts and coconut flesh and the exotic spices of nutmeg and clove to bring a distinctly tropical flavour to meat, chicken or fish.

Discover more by reading The Betutu Story

Will Meyrick

portion

minutes

Summary

Ingredients

  • 132 grams garlic
  • 50 grams ginger
  • 20 grams galangal
  • 55 grams kencur
  • 50 grams candlenut
  • 35 grams black pepper
  • 100 grams coconut flesh
  • 5 grams turmeric
  • 5 grams jangu
  • 1 gram clove
  • 1 gram nutmeg
  • 200 ml cooking oil

 

Method

Roughly chop all ingredients then pound to a paste.

Heat oil in a pan, fry off until fragrant for 10 minutes.

Bumbu Base Genep

Bumbu Base Genep

Bumbu
Base Genep

Magic spices of Indonesia

Bring some magic to your table

Bumbu Genep is the basis of nearly every Balinese dish and contains 13 magical spices. It is believed to have been part of Balinese history for more than 2,000 years delivered as a present from the gods to the five children of King Pandu.

Discover more by reading The Betutu Story

Will Meyrick

portion

minutes

Summary

Ingredients

  • 1 cup galangal, peeled
  • ¼ cup turmeric, peeled
  • ¼ cup kencur, peeled
  • ¼ cup ginger, peeled
  • 3 pieces lemongrass
  • 12 pieces small green chillies
  • 1 cup shallot
  • ¾ cup garlic, peeled
  • 4 – 5 pieces candlenut
  • 1 tablespoon coriander seeds
  • 1 tablespoon black pepper
  • 1 tablespoon dried shrimp paste
  • ½ tablespoon long pepper
  • ½ teaspoon clove
  • 2 tablespoons wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
  • 2 pieces salam leaves
  • Oil for frying

 

Method

Finely chop all ingredients except salam leaves or blend if not up to doing it traditional way.

Then fry out the paste with oil and salam leaves until fragrant.