Lita Eats

Bumbu dasar kuning is a yellow-coloured base seasoning paste widely used in Indonesian cuisine. The word “kuning” means “yellow” in Indonesian, and the paste gets its vibrant yellow colour from turmeric (kunyit), which is one of its key ingredients. This seasoning paste serves as a foundational flavour for many traditional Indonesian dishes, particularly those that are rich and aromatic.

Bumbu dasar kuning is a popular base in Indonesian dishes, particularly those with a bright, aromatic, and earthy flavor profile. It is used in various dishes such as Soto ayam, Opor ayam, Ayam goreng kuning, and Gulai. It is also used in Nasi Kuning (yellow rice made with turmeric and coconut milk). Bumbu dasar kuning is particularly popular for dishes with a vibrant yellow color and pairs well with coconut milk, which mellows the strong turmeric flavor.

Ingredients

• 150g Garlic
• 250g Shallots
• 50g Turmeric
• 20g Galangal (lengkuas)
• 50g Candlenuts
• 20g Ginger
• 250nl Cooking oil
• 1 tbs ground coriander seeds 
• 1 tsp ground white pepper 
• 1 tbs salt 
• 1 tbs sugar 

Methods

1. Blending: The shallots, garlic, turmeric, galagal, candlenuts, ginger, 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 and 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.