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{{Short description|Indonesian spice blends}} |
{{Short description|Indonesian spice blends}} |
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[[File:Mengulek bumbu.JPG|thumb|right|300px|Multiple spices are traditionally stone |
[[File:Mengulek bumbu.JPG|thumb|right|300px|Multiple spices are traditionally stone-ground to create a ''bumbu''.]] |
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{{Cuisine of Indonesia}} |
{{Cuisine of Indonesia}} |
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'''Bumbu''' is the [[Indonesian language|Indonesian]] word for a blend of [[spice]]s and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. |
'''Bumbu''' is the [[Indonesian language|Indonesian]] word for a blend of [[spice]]s and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The [[Great Dictionary of the Indonesian Language of the Language Center|official Indonesian language dictionary]] describes ''bumbu'' as "various types of [[herbs]] and plants that have a pleasant [[aroma]] and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."<ref>{{cite web | title = Bumbu | work = KBBI | url = http://kbbi.web.id/bumbu}}</ref> |
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It is a characteristic of [[Indonesian cuisine]] and its regional variants such as [[Balinese cuisine|Balinese]], [[Javanese cuisine|Javanese]], [[Sundanese cuisine|Sundanese]], [[Padang food|Padang]], [[Batak cuisine|Batak]] and [[Manado cuisine|Manado]] cuisines. It is used with various meats, seafood and vegetables in stews, soups, [[barbecue]], [[soto (food)|soto]]s, [[gulai]], and also as an addition to Indonesian-style [[instant noodles]]. |
It is a characteristic of [[Indonesian cuisine]] and its regional variants such as [[Balinese cuisine|Balinese]], [[Javanese cuisine|Javanese]], [[Sundanese cuisine|Sundanese]], [[Padang food|Padang]], [[Batak cuisine|Batak]] and [[Manado cuisine|Manado]] cuisines. It is used with various meats, seafood and vegetables in stews, soups, [[barbecue]], [[soto (food)|soto]]s, [[gulai]], and also as an addition to Indonesian-style [[instant noodles]]. |
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Indonesians have developed original gastronomic themes with [[lemongrass]] and [[galangal]], [[cardamom]] and [[Chili_pepper|chilies]], [[tamarind]] and [[turmeric]].<ref>{{cite web |title= Indonesia: Spices |work= Global Gourmet |url= http://www.globalgourmet.com/destinations/indonesia/indospice.html#axzz3thR9yZIo |access-date= 8 December 2015 |archive-url= https://web.archive.org/web/20151208104325/http://www.globalgourmet.com/destinations/indonesia/indospice.html#axzz3thR9yZIo |archive-date= 8 December 2015 |
Indonesians have developed original gastronomic themes with [[lemongrass]] and [[galangal]], [[cardamom]] and [[Chili_pepper|chilies]], [[tamarind]] and [[turmeric]].<ref>{{cite web |title= Indonesia: Spices |work= Global Gourmet |url= http://www.globalgourmet.com/destinations/indonesia/indospice.html#axzz3thR9yZIo |access-date= 8 December 2015 |archive-url= https://web.archive.org/web/20151208104325/http://www.globalgourmet.com/destinations/indonesia/indospice.html#axzz3thR9yZIo |archive-date= 8 December 2015 }}</ref> |
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Unlike [[Indian cuisine|Indian cooking tradition]] that favours [[Spice mix#Masala|dried spice powder mix]], [[Indonesian cuisine]] is more akin to [[Thai cuisine|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]].<ref>{{cite book | title = Sri Owen's Indonesian Food | author = Sri Owen | publisher = Pavilion Books | year = 2014 | isbn = 9781909815476 | url = https://books.google.com/books?id=aAjACAAAQBAJ&q=bumbu+fresh+spices+paste+mortar&pg=PT573}}</ref> |
Unlike [[Indian cuisine|Indian cooking tradition]] that favours [[Spice mix#Masala|dried spice powder mix]], [[Indonesian cuisine]] is more akin to [[Thai cuisine|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]].<ref>{{cite book | title = Sri Owen's Indonesian Food | author = Sri Owen | publisher = Pavilion Books | year = 2014 | isbn = 9781909815476 | url = https://books.google.com/books?id=aAjACAAAQBAJ&q=bumbu+fresh+spices+paste+mortar&pg=PT573}}</ref> |
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The spice mixture is commonly made by slicing, chopping, grinding, beating, bruising, or sometimes |
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). |
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The equivalent in the [[Malaysian cuisine]] is ''rempah''.<ref>{{cite book | author=Sri Owen | title=Indonesian Food | publisher=Pavilion | location=London | date=2015 | isbn=978-1-910496-71-8 | url= |page=170}}</ref> |
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==Function== |
==Function== |
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[[File:Nasi Campur.jpg|thumb|right|Indonesian dishes such as Balinese ''[[nasi campur]]'' are rich with ''bumbu'' (herbs, spices, and seasoning)]] |
[[File:Nasi Campur.jpg|thumb|right|Indonesian dishes such as Balinese ''[[nasi campur]]'' are rich with ''bumbu'' (herbs, spices, and seasoning)]] |
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The main function of ''bumbu'' is to add flavour and [[aroma]], but prior to the invention of [[refrigeration]] technology, spices were used as preservatives. Garlic, shallots, ginger and galangal have [[antimicrobial]] properties and serve as natural organic preservatives.<ref> |
The main function of ''bumbu'' is to add flavour and [[aroma]], but prior to the invention of [[refrigeration]] technology, spices were used as preservatives. Garlic, shallots, ginger and galangal have [[antimicrobial]] properties and serve as natural organic preservatives.<ref>{{cite web|title=Fungsi Bumbu dan Rempah pada Masakan Indonesia |
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|url=https://bumbuububuk.blogspot.com/2021/08/fungsi-bumbu-dan-rempah-pada-masakan-Indonesia.html|publisher=Bumbuu Bubuk|language=id|access-date=2021-08-04}}</ref> |
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==Spices== |
==Spices== |
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[[File:Spices for Indonesian food.jpg|thumb|right|Various Indonesian spices]] |
[[File:Spices for Indonesian food.jpg|thumb|right|Various Indonesian spices]] |
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[[File:Indonesian spices.jpg|thumb|right|Various Indonesian spices sold in traditional marketplace]] |
[[File:Indonesian spices.jpg|thumb|right|Various Indonesian spices sold in traditional marketplace]] |
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Known |
Known as the "Spice Islands", the Indonesian islands of [[Maluku Islands|Maluku]] contributed to the introduction of its native spices to world cuisine. Spices such as ''pala'' ([[nutmeg|nutmeg/mace]]), ''cengkih'' ([[clove]]), ''daun'' ''pandan'' ([[Pandanus amaryllifolius|Pandan leaves]]), ''kemiri'' ([[candlenut]]), ''keluak'' ([[Pangium edule]]) and ''lengkuas'' ([[galangal]]) are native to Indonesia. It is likely that ''lada hitam'' ([[black pepper]]), ''kunyit'' ([[turmeric]]), ''serai'' ([[lemongrass]]), ''daun kari'' ([[curry leaf]]), ''bawang merah'' ([[shallot]]), ''kayu manis'' ([[cinnamon]]), ''ketumbar'' ([[coriander]]), ''jahe'' ([[ginger]]) and ''asam jawa'' ([[tamarind]]) were introduced from India or mainland Southeast Asia, while ''daun bawang'' ([[scallion]]s) and ''bawang putih'' ([[garlic]]) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. While the [[New World]] spices such as [[chili pepper]] and [[tomato]] were [[Columbian Exchange|introduced]] by Portuguese and Spanish traders during the [[AgeofExploration]] in the 16th century. List of spices used in ''bumbu'' are:<ref name="Herbs and Spices">{{cite web|title=Herbs and Spices, The most important part of Indonesian cooking| work=Discover Java and Bali |url=http://www.discover-java-and-bali.com/herbs-and-spices.html |access-date=8 December 2015}}</ref><ref>{{cite web|url=http://www.spicesofindia.co.uk/acatalog/Bumbu-Bali.html |title=Bumbu|work= Spices of India}}</ref><ref>{{cite web|title=Telor Bumbu Bali |url=http://lhermanto-resepkeluarga.blogspot.com/2008/04/telor-bumbu-bali-bali-seasoning.html}}</ref> |
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*''Adas manis'' ([[anise]]) |
*''Adas manis'' ([[anise]]) |
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*''Andaliman'' ([[sichuan pepper]]) |
*''Andaliman'' ([[sichuan pepper]]) |
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*''Cengkih'' ([[clove]]) |
*''Cengkih'' ([[clove]]) |
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*''Daun bawang'' ([[scallion]]) |
*''Daun bawang'' ([[scallion]]) |
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*''Daun jeruk'' ([[lime leaf]]) |
*''Daun jeruk'' ([[Kaffir lime|lime leaf]]) |
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*''Daun kari'' or ''salam koja'' ([[curry tree|curry leaf]]) |
*''Daun kari'' or ''salam koja'' ([[curry tree|curry leaf]]) |
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*''Daun kemangi'' ([[basil]]) |
*''Daun kemangi'' ([[basil]]) |
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==Seasonings== |
==Seasonings== |
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[[File:ABC Sambal Asli.jpg|thumb|right|Bottled sambal (hot chili sauce)]] |
[[File:ABC Sambal Asli.jpg|thumb|right|Bottled saus sambal (hot chili sauce)]] |
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Indonesian cuisine also recognize various types of [[sauce]]s, [[condiment]]s and [[seasoning]]s, some are basic seasonings, some are indigenously developed, while another was influenced by Indian, Chinese and European sauces, such as: |
Indonesian cuisine also recognize various types of [[sauce]]s, [[condiment]]s and [[seasoning]]s, some are basic seasonings, some are indigenously developed, while another was influenced by Indian, Chinese and European sauces, such as: |
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*''Garam'' ([[salt]]) |
*''Garam'' ([[salt]]) |
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*''Gula merah'' or ''gula jawa'' ([[palm sugar]]) |
*''Gula merah'' or ''gula jawa'' ([[palm sugar]]) |
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*''Cuka'' ([[vinegar]]) |
*''Cuka'' ([[vinegar]]) |
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*''[[Kecap manis]]'' ( |
*''[[Kecap manis]]'' ([[sweet soy sauce]]) |
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*''Kecap asin'' (salty or common [[soy sauce]]) |
*''Kecap asin'' (salty or common [[soy sauce]]) |
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*''Kecap ikan'' ([[fish sauce]]) |
*''Kecap ikan'' ([[fish sauce]]) |
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==Basic bumbu== |
==Basic bumbu== |
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[[File:Spices in Ubud, Bali.jpg|thumb|right|Some |
[[File:Spices in Ubud, Bali.jpg|thumb|right|Some basic ingredients of Indonesian bumbu]] |
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[[File:Bumbu masakan Bugis.JPG|thumb|right|Bumbu paste |
[[File:Bumbu masakan Bugis.JPG|thumb|right|Bumbu paste is usually stir-fried in coconut oil to release its aroma]] |
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In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions. For example, [[Balinese cuisine]] includes ''basa genep'' bumbu, while [[Padang food|Minang cuisine]] includes ''pemasak'' bumbu. However, there are four generic basic bumbu generally recognized in broader Indonesian cuisine and identified by color.<ref>{{Cite web|title=4 Cara Membuat Bumbu Dasar untuk Berbagai Masakan|url=https://www.merdeka.com/gaya/4-cara-membuat-bumbu-dasar-untuk-berbagai-masakan-kln.html|access-date=2021-03-23|website=merdeka.com|language=id}}</ref> These generally consist of a mixture of spices stir-fried in coconut oil, which can be used fresh or stored under refrigeration for later use. |
In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions. For example, [[Balinese cuisine]] includes ''basa genep'' bumbu, while [[Padang food|Minang cuisine]] includes ''pemasak'' bumbu. However, there are four generic basic bumbu generally recognized in broader Indonesian cuisine and identified by color.<ref>{{Cite web|title=4 Cara Membuat Bumbu Dasar untuk Berbagai Masakan|url=https://www.merdeka.com/gaya/4-cara-membuat-bumbu-dasar-untuk-berbagai-masakan-kln.html|access-date=2021-03-23|website=merdeka.com|language=id}}</ref> These generally consist of a mixture of spices stir-fried in coconut oil, which can be used fresh or stored under refrigeration for later use. |
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# '''''Bumbu dasar putih''''' (basic white bumbu) consists of ground shallot, garlic, galangal, candlenut and coriander.<ref>{{Cite web|last=Media|first=Kompas Cyber|date=2020-11-28|title=Resep Bumbu Dasar Putih, Racikan untuk Sop Kambing dan Nasi Bakar|url=https://www.kompas.com/food/read/2020/11/28/102614775/resep-bumbu-dasar-putih-racikan-untuk-sop-kambing-dan-nasi-bakar|access-date=2021-03-23|website=KOMPAS.com|language=id}}</ref><ref>{{cite web|title=Bumbu Dasar Putih|url=https://www.jasmerah.my.id/2021/03/resep-bumbu-dasar-putih-merah-dan-kuning.html|publisher=Jas Merah|language=id}}</ref> It is generally used in Indonesian |
# '''''Bumbu dasar putih''''' (basic white bumbu) consists of ground shallot, garlic, galangal, candlenut and coriander.<ref>{{Cite web|last=Media|first=Kompas Cyber|date=2020-11-28|title=Resep Bumbu Dasar Putih, Racikan untuk Sop Kambing dan Nasi Bakar|url=https://www.kompas.com/food/read/2020/11/28/102614775/resep-bumbu-dasar-putih-racikan-untuk-sop-kambing-dan-nasi-bakar|access-date=2021-03-23|website=KOMPAS.com|language=id}}</ref><ref>{{cite web|title=Bumbu Dasar Putih|url=https://www.jasmerah.my.id/2021/03/resep-bumbu-dasar-putih-merah-dan-kuning.html|publisher=Jas Merah|language=id}}</ref> It is generally used in whitish-colored Indonesian meal, such as [[opor]] ayam, [[sayur lodeh]], and many kinds of [[soto (food)|soto]]. Indonesian bay leaf, lemon leaf, and lemongrass can occasionally be used to enhance the flavor of those dishes. ''Bumbu dasar putih'' can alsobe used to prepare [[rawon]], [[Semur (Indonesian stew)|semur]], [[mie goreng]], various stir fried vegetables, tofu, and [[tempeh]] dishes. |
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# '''''Bumbu dasar merah''''' (basic red bumbu) consists of ground red chili pepper, shallot, garlic,<ref>{{Cite web|last=Media|first=Kompas Cyber|date=2020-11-28|title=Resep Bumbu Dasar Merah, Hanya Butuh 3 Bahan|url=https://www.kompas.com/food/read/2020/11/28/213113075/resep-bumbu-dasar-merah-hanya-butuh-3-bahan|access-date=2021-03-23|website=KOMPAS.com|language=id}}</ref> tomato, roasted shrimp paste, coconut sugar, and salt.<ref>{{cite web|title=Bumbu Dasar Merah|url=http://www.resepkita.com/detailResep.asp?recId=209|publisher=Resep Kita|language=id|access-date=April 1, 2014 |
# '''''Bumbu dasar merah''''' (basic red bumbu) consists of ground red chili pepper, shallot, garlic,<ref>{{Cite web|last=Media|first=Kompas Cyber|date=2020-11-28|title=Resep Bumbu Dasar Merah, Hanya Butuh 3 Bahan|url=https://www.kompas.com/food/read/2020/11/28/213113075/resep-bumbu-dasar-merah-hanya-butuh-3-bahan|access-date=2021-03-23|website=KOMPAS.com|language=id}}</ref> tomato, roasted shrimp paste, coconut sugar, and salt.<ref>{{cite web|title=Bumbu Dasar Merah|url=http://www.resepkita.com/detailResep.asp?recId=209|publisher=Resep Kita|language=id|access-date=April 1, 2014|archive-url=https://web.archive.org/web/20140407075411/http://www.resepkita.com/detailResep.asp?recId=209|archive-date=April 7, 2014}}</ref> 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. |
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# '''''Bumbu dasar kuning''''' (basic yellow bumbu) consists of ground shallot, garlic, sauteed candlenut, roasted turmeric, coriander, ginger, galangal, and black pepper.<ref>{{cite web|title=Bumbu Dasar Kuning|url= |
# '''''Bumbu dasar kuning''''' (basic yellow bumbu) consists of ground shallot, garlic, sauteed candlenut, roasted turmeric, coriander, ginger, galangal, and black pepper.<ref>{{cite web|title=Bumbu Dasar Kuning|url=https://www.kedai.my.id/2021/10/bumbu-dasar-kuning.html|publisher=Kedai MY ID|language=id|access-date=April 1, 2014}}</ref> It is used in various Indonesian dishes that have a yellowish color, such as various [[soto (food)|soto]], [[pepes]], [[mie goreng]] and [[ayam goreng]]. Sometimes a pickled [[acar]] version can be used to top [[ikan bakar]] or [[ikan goreng]]. |
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# '''''Bumbu dasar jingga/oranye''''' (basic [[Orange (colour)|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]].<ref>{{cite web|title=Bumbu Dasar ala Chef Rudi Choirudin - Cocok untuk Ramadhan |
# '''''Bumbu dasar jingga/oranye''''' (basic [[Orange (colour)|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]].<ref>{{cite web|title=Bumbu Dasar ala Chef Rudi Choirudin - Cocok untuk Ramadhan |
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|url=http://resepista.blogspot.com/2013/07/bumbu-dasar-ala-chef-rudi-choirudin.html|publisher=Resepista|language=id|access-date=April 1, 2014}}</ref> |
|url=http://resepista.blogspot.com/2013/07/bumbu-dasar-ala-chef-rudi-choirudin.html|publisher=Resepista|language=id|access-date=April 1, 2014}}</ref> |
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Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."[1]
It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to Indonesian-style instant noodles.
Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric.[2]
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 cuisineisrempah.[4]
The main function of bumbu is to add flavour and aroma, but prior to the invention of refrigeration technology, spices were used as preservatives. Garlic, shallots, ginger and galangal have antimicrobial properties and serve as natural organic preservatives.[5]
Known as the "Spice Islands", the Indonesian islands of Maluku contributed to the introduction of its native spices to world cuisine. Spices such as pala (nutmeg/mace), cengkih (clove), daun pandan (Pandan leaves), kemiri (candlenut), keluak (Pangium edule) and lengkuas (galangal) are native to Indonesia. It is likely that lada hitam (black pepper), kunyit (turmeric), serai (lemongrass), daun kari (curry leaf), bawang merah (shallot), kayu manis (cinnamon), ketumbar (coriander), jahe (ginger) and asam jawa (tamarind) were introduced from India or mainland Southeast Asia, while daun bawang (scallions) and bawang putih (garlic) were introduced from China. Those spices from mainland Asia were introduced early, in ancient times, thus they became integral ingredients in Indonesian cuisine. While the New World spices such as chili pepper and tomato were introduced by Portuguese and Spanish traders during the Age of Exploration in the 16th century. List of spices used in bumbu are:[6][7][8]
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:
Recently there are some additional foreign sauces and seasonings that has been included into Indonesian kitchen and sometimes used as condiment, such as:
In Indonesian cuisine there are many variations of bumbu spice mixtures, varying based on individual recipes and regional cuisine traditions. For example, Balinese cuisine includes basa genep bumbu, while Minang cuisine includes pemasak bumbu. However, there are four generic basic bumbu generally recognized in broader Indonesian cuisine and identified by color.[9] These generally consist of a mixture of spices stir-fried in coconut oil, which can be used fresh or stored under refrigeration for later use.