Lita Eats

Bumbu dasar putih is a type of base seasoning paste commonly used in Indonesian cooking. It literally means “white base seasoning” and is known for its key ingredients—garlic and shallots. White refers to the lighter colour of the paste compared to other bumbu dasar varieties, which include red (bumbu dasar merah) and yellow (bumbu dasar kuning) base seasonings.

Bumbu dasar putih is a versatile ingredient used in Indonesian dishes, particularly those without heavy spices or colors. It provides a mild yet aromatic base for Soto, Opor ayam, Gudeg, and Sayur lodeh. Due to its lack of vibrant color, it is often used in mild, creamy, or coconut milk-based dishes. This seasoning paste is an essential part of traditional Indonesian cooking, offering a simple yet flavorful starting point for a wide variety of dishes.

Ingredients

• 100g garlic
• 250g shallots
• 50g candlenuts
• 200ml cooking oil
• 1 tbs ground coriander seeds
• 1 tsp ground white pepper
• 1 tbs salt
• 1 tbs sugar 

Optionally, some variations might include ginger, galangal, or other spices, depending on regional and personal preferences.

Methods

1. Blending: The shallots, garlic, candlenuts and cooking oil are usually blended or ground into a smooth paste..
2. Sautéing: From the blender, transfer it directly to the pan. Add ground coriander seeds, white pepper, salt and sugar, then mix it up. The paste is then sautéed 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.