Bumbu Dasar Merah (Red Aromatic Base)

Bumbu Dasar Merah, or red base spice paste, is one of the fundamental building blocks of Indonesian cooking. It forms the flavor foundation for a wide range of dishes, from sambals to stir-fries and especially classics like nasi goreng.

This bumbu is defined by its deep red color, coming primarily from red chilies, and its rich, savory aroma created by shallots, garlic, and shrimp paste (terasi). When gently cooked, these ingredients transform into a fragrant, slightly sweet, and umami-packed paste that gives Indonesian food its distinctive depth.

In traditional kitchens, bumbu dasar is often prepared in batches and kept ready to use, making everyday cooking faster while preserving authentic flavor. 

Once you have this base, you’re only a few steps away from building dishes like nasi goreng with authentic taste and aroma.

Makes ~100g

Ingredients

• 6 shallots, peeled
• 4 cloves garlic, peeled
• 5 red chilies (mild or hot, depending on taste)
• 1 tsp roasted shrimp paste (terasi)
• 1 tsp coriander seeds
• ½ tsp white pepper
• 1 tsp palm sugar (optional, for a hint of sweetness)
  

Optional:

• ½ tsp ground turmeric for extra color
• 1 small piece of ginger (about 1 cm) for a sharper aroma

Instructions

1. Prepare the ingredients: Roughly chop shallots, garlic, and chilies.
2. Grind into a paste: Use a mortar and pestle or blender to make a smooth paste with shallots, garlic, chilies, shrimp paste, coriander, pepper, and optional turmeric/ginger.
3. Store: Let cool, then store in an airtight container in the fridge for up to 1 week or freeze for 1–2 months.