Jul 14 2026
Restaurants›Sedona Taphouse›Bumbu Recipe

Bumbu Recipe

Inspired by Sedona Taphouse
Time30m
Serves4

Make Bumbu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spices

Aromatics

Chilies

Liquids

Method

Preparation of Spices

  1. 1

    Toast the Spices

    In a dry skillet over medium heat, add the coriander seeds, cumin seeds, black peppercorns, and cinnamon stick. Toast them for about 3-4 minutes until fragrant, stirring frequently to prevent burning. Remove from heat and let cool.

  2. 2

    Grind the Spices

    Once cooled, transfer the toasted spices to a spice grinder or mortar and pestle. Grind them into a fine powder and set aside.

Preparation of Aromatics

  1. 3

    Chop the Aromatics

    Peel and finely chop the shallots and garlic. Grate the ginger and set all aside.

Preparation of Chilies

  1. 4

    Prepare the Chilies

    Remove the stems from the dried red chilies and soak them in warm water for about 10 minutes. After soaking, chop them finely. For the fresh red chili, remove the seeds and chop finely.

Cooking

  1. 5

    Cook the Bumbu

    In a large skillet, heat the coconut oil over medium heat. Add the chopped shallots, garlic, and ginger. Sauté for about 5 minutes until softened. Then add the ground spice mixture and the chopped chilies. Continue to cook, stirring frequently for another 5-7 minutes, until the mixture is fragrant and slightly caramelized.

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