Indonesian Bumbu Dasar Putih
The Quirky Foodster Team
About 1 cup paste
Servings
Method
- Pound or blend all ingredients together into a smooth or coarse paste, then typically sautéed in oil before use as a dish's flavor base.
- The candlenut is typically toasted or fried before grinding, given its mild raw toxicity; other components are used fresh.
Origin: Indonesia — literally ‘basic white spice paste,’ one of Indonesian cooking’s three foundational color-coded spice pastes.
Use: The base for whitish-colored Indonesian dishes.
Classic Dishes: Opor ayam (coconut chicken curry); sayur lodeh; various soto soup preparations.
Storage: Keeps 3-4 days refrigerated, or several months frozen in portions.
Variations: Part of a foundational family of three bumbu dasar colors, alongside bumbu dasar merah and kuning, covering the great majority of everyday Indonesian home cooking, distinguished primarily by which type of chile is used and whether turmeric is included.
Substitutions: No close substitute given the specific candlenut-thickened, shallot-forward paste character.
- Shallot
- garlic
- galangal
- candlenut
- and coriander
- ground into a paste
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