Bumbu (seasoning)
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Bumbu is the
It is a characteristic of
Indonesians have developed original gastronomic themes with
Unlike Indian cooking tradition that favours dried spice powder mix, Indonesian cuisine is more akin to Thai, which favours the use of fresh ingredients. Traditionally, this mixture of spices and other aromatic ingredients is freshly ground into a moist paste using a mortar and pestle.[3]
The spice mixture is commonly made by slicing, chopping, grinding, beating, bruising, or sometimes dry-roasting the spices, using traditional cooking tools such as stone mortar and pestle, or a modern blender or food processor. The bumbu mixture is usually stir-fried in hot cooking oil first to release its aroma, prior to adding the main ingredient (usually meats, poultry, or fish).
The equivalent in the Malaysian cuisine is rempah.[4]
Function
The main function of bumbu is to add flavour and
Spices
Known as the "Spice Islands", the Indonesian islands of
- Adas manis (anise)
- Andaliman (sichuan pepper)
- Asam jawa (tamarind)
- Bawang bombai (onion)
- Bawang merah (shallot)
- Bawang perei (leek)
- Bawang putih (garlic)
- Bunga lawang (star anise)
- Bunga pala (mace)
- Cabai rawit (bird's eye chillies)
- Cabai merah (red chilli pepper)
- Cengkih (clove)
- Daun bawang (scallion)
- Daun jeruk (lime leaf)
- Daun kari or salam koja (curry leaf)
- Daun kemangi (basil)
- Daun pandan (Pandan leaf)
- Daun salam (Indonesian bay leaf)
- Jahe (ginger)
- Jeruk purut (kaffir lime)
- Jeruk nipis (key lime)
- Jintan (caraway)
- Kepulaga (cardamom)
- Kayu manis (cinnamon)
- Kecombrang (wild ginger)
- Kencur (Kaempferia galanga)
- Kemiri (candlenut)
- Ketumbar (coriander)
- Keluak or kluwek (Pangium edule)
- Kunyit or kunir (turmeric)
- Lengkuas or laos (galangal)
- Lada hitam (black pepper)
- Lada putih (white pepper)
- Lokio (chives)
- Pala (nutmeg)
- Peterseli (parsley)
- Seledri (celery)
- Serai (lemongrass)
- Temu kunci (Chinese keys)
- Temu lawak (curcuma)
Seasonings
Indonesian cuisine also recognize various types of sauces, condiments and seasonings, some are basic seasonings, some are indigenously developed, while another was influenced by Indian, Chinese and European sauces, such as:
- Garam (salt)
- Gula merah or gula jawa (palm sugar)
- Cuka (vinegar)
- Kecap manis (sweet soy sauce)
- Kecap asin (salty or common soy sauce)
- Kecap ikan (fish sauce)
- Kecap inggris (Worcestershire sauce)
- Minyak kelapa (coconut oil)
- Minyak samin (ghee)
- Minyak wijen (sesame oil)
- Minyak zaitun (olive oil)
- Saus tomat (tomato ketchup)
- Saus cabai or sambal botol (bottled sambal or hot chili sauce)
- Saus tiram (oyster sauce)
- Santan (coconut milk)
- Kacang tanah (peanuts), fried, grounded, spiced and add water to make peanut sauce. Prepacked ready to use (just add water) satay, pecel or gado-gado peanut sauces are available in Asian grocery store.
- Terasi or belacan (shrimp paste)
- Petis(a type of shrimp paste)
- Tauco (fermented soy paste)
- Ang ciu (Chinese cooking red wine)
- Bubuk kaldu (broth powder), similar to bouillon cube but in granular powder.
- Vetsin (Monosodium glutamate)
Recently there are some additional foreign sauces and seasonings that has been included into Indonesian kitchen and sometimes used as condiment, such as:
- Mayones (mayonnaise)
- Moster (mustard)
- Saus barbekyu (barbecue sauce)
- Saus teriyaki (teriyaki sauce)
Basic bumbu
In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions. For example,
- Bumbu dasar putih (basic white bumbu) consists of ground shallot, garlic, galangal, candlenut and coriander.[10][11] It is generally used in whitish-colored Indonesian meal, such as opor ayam, sayur lodeh, and many kinds of soto. Indonesian bay leaf, lemon leaf, and lemongrass can occasionally be used to enhance the flavor of those dishes. Bumbu dasar putih can also be used to prepare rawon, semur, mie goreng, various stir fried vegetables, tofu, and tempeh dishes.
- Bumbu dasar merah (basic red bumbu) consists of ground red chili pepper, shallot, garlic,[12] tomato, roasted shrimp paste, coconut sugar, and salt.[13] It can be used for various Indonesian dishes that have reddish color such as various stir-fried vegetables, nasi goreng, and sambal goreng hati, with the addition daun salam (Indonesian bay leaf), bruised lemongrass and galangal.
- Bumbu dasar kuning (basic yellow bumbu) consists of ground shallot, garlic, sauteed candlenut, roasted turmeric, coriander, ginger, galangal, and black pepper.[14] It is used in various Indonesian dishes that have a yellowish color, such as various soto, pepes, mie goreng and ayam goreng. Sometimes a pickled acar version can be used to top ikan bakar or ikan goreng.
- Bumbu dasar jingga/oranye (basic orange-colored bumbu) consists of ground red chili pepper, shallot, garlic, caraway, anise, coriander, candlenut, turmeric, ginger, galangal, and black pepper. It is used in various orange-colored Indonesian dishes, such as gulai, Indonesian curry, kalio and rendang.[15]
See also
References
- ^ "Bumbu". KBBI.
- ^ "Indonesia: Spices". Global Gourmet. Archived from the original on 8 December 2015. Retrieved 8 December 2015.
- ISBN 9781909815476.
- ISBN 978-1-910496-71-8.
- ^ "Fungsi Bumbu dan Rempah pada Masakan Indonesia" (in Indonesian). Bumbuu Bubuk. Retrieved 2021-08-04.
- ^ "Herbs and Spices, The most important part of Indonesian cooking". Discover Java and Bali. Retrieved 8 December 2015.
- ^ "Bumbu". Spices of India.
- ^ "Telor Bumbu Bali".
- ^ "4 Cara Membuat Bumbu Dasar untuk Berbagai Masakan". merdeka.com (in Indonesian). Retrieved 2021-03-23.
- ^ Media, Kompas Cyber (2020-11-28). "Resep Bumbu Dasar Putih, Racikan untuk Sop Kambing dan Nasi Bakar". KOMPAS.com (in Indonesian). Retrieved 2021-03-23.
- ^ "Bumbu Dasar Putih" (in Indonesian). Jas Merah.
- ^ Media, Kompas Cyber (2020-11-28). "Resep Bumbu Dasar Merah, Hanya Butuh 3 Bahan". KOMPAS.com (in Indonesian). Retrieved 2021-03-23.
- ^ "Bumbu Dasar Merah" (in Indonesian). Resep Kita. Archived from the original on April 7, 2014. Retrieved April 1, 2014.
- ^ "Bumbu Dasar Kuning" (in Indonesian). Kedai MY ID. Retrieved April 1, 2014.
- ^ "Bumbu Dasar ala Chef Rudi Choirudin - Cocok untuk Ramadhan" (in Indonesian). Resepista. Retrieved April 1, 2014.