Bumbu Recipe

Toast spices

Place coriander seeds and white peppercorns in a dry small skillet over medium heat. Toast, shaking the pan, until aromatic and slightly darker, about 1–2 minutes. Remove from heat and set aside to cool.

Prepare aromatics

Peel shallots and garlic. Remove stems from red chilies and bird's eye chilies. Trim and slice the white part of the lemongrass into small rounds. Roughly chop ginger, turmeric (or measure ground turmeric), galangal if using, and candlenuts.

Grind toasted spices

Once cooled, grind the toasted coriander and peppercorns to a fine powder using a spice grinder or mortar and pestle.

Make the paste

In a blender or mortar and pestle combine shallots, garlic, red chilies and bird's eye chilies, chopped ginger, turmeric, candlenuts, lemongrass, galangal (if using), the ground toasted spices, salt, and palm sugar. Add 1–2 tablespoons of water to help blending. Blitz or pound until you have a smooth, slightly coarse paste. Scrape down the sides as needed.

Fry the bumbu

Heat neutral oil in a small skillet or saucepan over medium-low heat. Add the blended paste and spread it into an even layer. Fry the paste gently, stirring frequently, until the raw smell disappears and the oil starts to separate from the paste, about 6–8 minutes. Reduce heat if it browns too quickly.

Finish and season

Taste the fried bumbu and stir in lime juice or a small amount of tamarind paste if using, and adjust salt and sugar to balance sweet, salty, and tangy flavors. If the paste is too thick, add up to 1–2 tablespoons of water or additional oil to reach desired consistency. Remove from heat and let cool slightly.

Store or use

Use the bumbu immediately in stews, curries, marinades, or stir-fries. To store, transfer to an airtight container and refrigerate for up to 5 days or freeze in ice cube trays for up to 3 months.