Bumbu Dasar Kuning

Name: Bumbu Dasar Kuning
Yield: About 1 cup paste
Ingredients: Shallot; garlic; sautéed candlenut; roasted turmeric; coriander; ginger; galangal; and black pepper

The Quirky Foodster Team

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About 1 cup paste

Servings

Ingredients

Shallot
garlic
sautéed candlenut
roasted turmeric
coriander
ginger
galangal
and black pepper

Method

Pound or blend all ingredients into a paste; turmeric is traditionally roasted (often wrapped in foil or a leaf and placed directly in embers or a dry pan) before grinding to mellow its raw bitterness.
The turmeric roasting step is a genuinely distinctive and important preparation technique specific to this paste.

Origin: Indonesia — literally ‘basic yellow spice paste.’

Use: The base for yellow-colored Indonesian dishes.

Classic Dishes: Various curries and soto preparations calling for the golden-yellow hue and warmer, more turmeric-forward flavor than bumbu dasar putih.

Storage: Keeps 3-4 days refrigerated, or several months frozen in portions.

Variations: Part of the Indonesian bumbu dasar family of base spice pastes; roasting the turmeric is its most distinctive preparation detail.

Substitutions: No close substitute given the specific candlenut-thickened, shallot-forward paste character. Bumbu dasar putih plus roasted turmeric as an approximation.