Lita Eats

Bumbu dasar bawang refers to a foundational seasoning in Indonesian cuisine, specifically focussing on the use of onions (bawang) as the main ingredient. This type of seasoning paste is part of a broader tradition of bumbu dasar, which are essential base pastes used to start many Indonesian dishes. The base pastes vary depending on the type of flavor desired in a dish, and bumbu dasar bawang typically focuses on the aromas provided by shallots and garlic, which are essential ingredients in many Indonesian recipes.

Bumbu dasar bawang is a versatile ingredient used in Indonesian dishes like nasi goreng, ayam goreng, sayur asem, and sambals. It serves as a rich base for various dishes, and can be customized by adding additional spices like chili, turmeric, ginger, or galangal to match the specific needs of the dish.

Indonesian home cooks like myself, we often prepare base pastes in large batches, refrigerating or freezing them for future use, preserving their rich, slow-cooked flavor profiles.

Ingredients

• 250g garlic
• 250g shallots
• 200ml cooking oil
• 1 tbs ground white pepper
• 1 tbs salt

Ingredients

1. Blending: The shallots, garlic and cooking oil are blended into a smooth paste. No need to add water.
2. Sautéing: From the blender, you can transfer it directly to the pan. Add ground white pepper and salt. The paste is then sautéed (a process called tumis) until fragrant and changes color. This step brings out the flavors and intensifies the aroma of the paste.
3. Storing: After sautéing, put it in a glass container or jar, wait until it cools before closing it. The paste can be stored in the refrigerator for weeks or frozen for longer use.