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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."
Lengkare – savoury and sweet shrimp paste, similar to terasi. Mayones (mayonnaise) – thick cold condiment or dressing commonly used in sandwiches, salads or fritters, such as selat solo, bistik jawa and gorengan. Minyak wijen (sesame oil) – edible vegetable oil derived from sesame seeds. Moster (mustard) – paste or sauce made from ...
Almost any kind of meat, poultry and seafood can be made into woku dish. The most common and popular are ayam woku (chicken woku) [3] and kakap woku (red snapper woku). [4] Woku belanga is a woku variant cooked in a belanga or any kind of saucepan, while woku daun is a woku dish cooked and wrapped in banana or young coconut leaves.
The yellow-coloured rice is perceived to look like a pile of gold, [28] so it is often served on festive occasions, including parties, housewarmings, welcoming guests, and opening ceremonies, as a symbol of good fortune, prosperity, wealth, and dignity. [29] Nasi kuning is quite widespread and commonly found in Indonesian culture. It can be ...
Various galangal rhizomes are used in traditional Southeast Asian cuisine, such as Khmer kroeung (Cambodian paste), Thai and Lao tom yum and tom kha gai soups, Vietnamese Huế cuisine (tré) and throughout Indonesian cuisine, as in soto and opor. Polish Żołądkowa Gorzka vodka is flavoured with galangal.
Sambal is an Indonesian chili sauce or paste, typically made from a mixture of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice. Sambal is an Indonesian loanword of Javanese origin (Javanese: ꦱꦩ꧀ꦧꦼꦭ꧀ sambel). [2]
Basa gede, also known as basa rajang, is a spice paste that is a basic ingredient in many Balinese dishes. [2] Basa gede form the cornerstone of many Balinese dishes. Its ingredients include garlic , red chili peppers , Asian shallots , nutmeg , ginger , turmeric , palm sugar , cumin , shrimp paste and salam leaves (Indonesian bay leaf ).
The soy paste is soaked in salt water and sun-dried for several weeks, furthering the fermentation process, until the color of the paste has turned yellow-reddish. Good tauco has a distinct aroma. [2] The sauce is also commonly used in other Indonesian cuisine traditions, such as Sundanese cuisine and Javanese cuisine.