Lita Eats

Bumbu dasar merah is a red-base seasoning paste that is widely used in Indonesian cuisine. “Merah” means “red” in Indonesian, and this paste gets its signature colour and flavour from the inclusion of red ilies. It is one of the most important bumbu dasar (base seasonings) in Indonesian cuisine, along with bumbu dasar putih (white base), bumbu dasar kuning (yellow base), and sometimes bumbu dasar oranye.

Bumbu dasar merah is renowned for its spicy red chilies, which can be adjusted in heat, along with aromatic sweetness from shallots and garlic, which balance the heat. Its rich, complex flavors are enhanced when sautéed in oil, showcasing the depth of each ingredient. Indonesian dishes, especially spicy ones like sambal, rendang, balado, ayam rica-rica, gulai, and sambal goreng, use the spice bumbu dasar merah. It is commonly used in spicy Indonesian chilli pastes or sauces, slow-cooked beef dishes, and spicy curry dishes. Balado, a chilli-based seasoning, finds its application in fried fish, chicken, or eggs. Ayam rica-rica, a spicy chicken dish from Manado, heavily relies on this paste. Gulai is an Indonesian curry in which the paste acts as a base for a spiced sauce.

Ingredients

• 350g Red chilies 
• 100g Shallots 
• 50g Garlic 
• 25g Candlenuts 
• 10g Shrimp paste (Indonesian terasi)
• 300ml Cooking oil
• 1 tbs salt 
• 1 tbs sugar 

Depending on regional variations, some versions may include additional spices like ginger, lemongrass, or coriander for even more complexity.

Methods

1. Blending: The red chillies, shallots, garlic, candlenuts, shrimp paste, and cooking oil are usually blended or ground into a smooth paste.
2. Sautéing: From the blender, transfer it directly to the pan. Add salt and sugar. 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.

Regional Variations

There may be slight regional differences in how bumbu dasar merah is prepared.

• In Sumatra, the paste may include more spices like cloves, cinnamon, and cardamom to suit the bold flavors of Sumatran cuisine.
• In Java, the paste might have a sweeter profile due to the liberal use of palm sugar or even kecap manis (sweet soy sauce).