Aromatic bases & spice pastes
Bumbu Dasar Merah
Bumbu Dasar Merah · Bumbu Dasar Merah is a foundational Indonesian red spice paste made primarily from shallots, garlic, and red chilies, used as a base for many traditional dishes.
The formula
2:1:2.4 shallots:garlic:red chili by weight
Scale ingredients proportionally by weight to desired batch size; maintain ratio for balanced flavor and heat
Identity
- Shallots
- Garlic
- Red curly chilies (cabe keriting)
- Cooking oil
- Salt
- (Optional) Shrimp paste (terasi)
Ingredients
| Aromatics | Shallots | Provides sweetness and depth. |
| Aromatics | Garlic | Adds pungency and savory aroma. |
| Aromatics | Red curly chilies (cabe keriting) | Primary source of heat and vibrant red color. |
| Aromatics | Bird's eye chilies | Adds extra fiery heat. |
| Seasoning | Salt | Enhances overall flavor balance. |
| Flavor | Shrimp paste (terasi) | Provides umami and depth. |
| Thickener | Candlenuts | Adds creaminess and body; optional. |
| Acid | Tomato | Adds slight acidity and sweetness; optional. |
Method
- 1Blitz all ingredients (shallots, garlic, red curly chiles, bird's eye chiles, shrimp paste, coriander, white pepper, optional candlenuts, tomato, palm sugar) into a fine paste using a food processor or mortar and pestle.This creates a smooth, aromatic base that evenly distributes flavors in the dish.
- 2Fry the paste in vegetable oil over medium-high heat until fragrant and most liquid evaporates, about 10 minutes.Frying develops the flavors, mellows rawness, and intensifies aroma and color of the paste.
- 3Add salt and sugar while frying to balance flavors and enhance umami.Salt and sugar adjust seasoning and round out the spicy, savory, and sweet notes.
- 4Remove from heat and let the paste cool completely before storing.Cooling prevents condensation and spoilage when stored.
- 5Transfer to airtight container and refrigerate for up to two weeks or freeze for longer storage.Proper storage preserves freshness and allows for convenient make-ahead use.
- 6Before use, bring the paste to room temperature to allow flavors to relax and prevent splattering when cooking.Room temperature paste integrates better and cooks more evenly without splattering.
Techniques that matter
Blending
To create a smooth, uniform spice paste that evenly distributes flavors and aromas.
Sautéing the paste in oil
To cook out rawness, deepen flavors, and develop the aromatic base essential for Indonesian dishes.
Toasting shrimp paste (terasi) before blending
To enhance its umami depth and reduce pungency for a balanced flavor.
Using a mix of red curly chiles and bird's eye chiles
To achieve the characteristic fiery heat and vibrant red color of Bumbu Dasar Merah.
Simmering the paste gently after sautéing
To meld flavors thoroughly and reduce moisture for a concentrated base.
Variations & derivatives
Bumbu Dasar Merah with TomatoIndonesia
Adds slight acidity and sweetness, softening the heat and enriching texture.
Bumbu Dasar Merah with CandlenutsIndonesia
Incorporates candlenuts as a thickener and to add a subtle creamy texture.
Bumbu Dasar Merah without Shrimp PasteVegetarian adaptations
Omission of terasi for vegetarian or shrimp-free versions, sometimes replaced with mushroom powder for umami.
Used in these dishes
Substitutions
- Red curly chiles (cabe keriting) → Fresno or red jalapeño peppers — Milder chili substitutes that still provide color and moderate heat.
- Bird's eye chiles → Other small hot red chiles or cayenne pepper — Alternative hot peppers to maintain heat level if unavailable.
- Shrimp paste (terasi) → Miso paste or mushroom powder — Vegetarian/vegan substitute to mimic umami depth.
- Candlenuts → Macadamia nuts or cashews — Nut substitutes for creamy texture when candlenuts are unavailable.
Troubleshooting
Paste is too watery
Excess moisture from tomatoes or insufficient cooking → Sauté longer to evaporate water or reduce tomato quantity
Paste is too spicy
Too many bird's eye chiles or very hot red chiles → Use fewer bird's eye chiles or remove seeds from chiles
Paste tastes bitter
Overcooking or burning during sautéing → Cook over medium heat and stir constantly to avoid burning