Bumbu Dasar Oranye – Indonesian Spice Paste

Many dishes from Indonesia begin with a bumbu, a blended aromatic base made from fresh spices and roots. This paste is usually cooked briefly in oil before the main ingredients are added, forming the flavor foundation of the dish.

The spice mixture used in rendang is typically considered Bumbu Dasar Oranye (orange base) because it combines red chilies and turmeric, giving the paste a warm orange color and a deep, complex flavor. This base is commonly used in rich coconut dishes like Rendang and Gulai.

Ingredients

• 6 shallots (or 1 small red onion), chopped

• 4 cloves garlic

• 3–4 red chilies (adjust to taste)

• 1 inch fresh ginger

• 1 inch galangal (or extra ginger if unavailable)

• 1 tsp ground turmeric (or 1-inch fresh turmeric)

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1–2 tbsp water (to help blending)

Instructions

1. Place all ingredients in a blender, food processor, or mortar.

2. Blend or pound into a smooth paste, adding 1–2 tablespoons water if needed to help the mixture combine.

The paste is now ready to be used as the aromatic base for rendang or other coconut-based Indonesian dishes.