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Bumbu Dasar Merah: Basic Red Spice Paste

Bumbu Dasar Merah: Basic Red Spice Paste

  • Author: Nunuk Sri Rahayu
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Spice Pastes
  • Method: Boiling
  • Cuisine: Indonesian
  • Diet: Halal


Bumbu dasar merah, or basic red spice paste, is a blend of spices that can be pre-made in batches, kept, and then used in a variety of dishes such as nasi goreng and rendang.


  • 200 gr curly/big red chillies, chopped
  • 150 gr shallots, peeled, chopped
  • 50 gr garlic, peeled, chopped
  • 2 big red tomatoes
  • 1 tbsp roasted shrimp paste (optional)
  • Salt to taste
  • 1 tsp sugar
  • 150 ml cooking oil


  1. Blend into a fine paste: chillies, shallots, garlic and tomatoes.
  2. Put the blended spices in a wok, add the salt, sugar, shrimp paste and cooking oil.

    Add all the ingredients into a wok

  3. Bring the mixture to boil over medium high heat, then reduce the heat to medium low.

    Bring the mixture to boil

  4. Continue cooking and stirring until the liquids are evaporated, and the mixture is well cooked (around 45 minutes).

    Continue cooking and stirring until the liquids are evaporated

  5. Cool the mixture completely and then transfer to a clean jar with an airtight lid.
  6. Store the jar in a refrigerator.

    Bumbu Dasar Merah is ready to be stored


  • To make it spicier, a few bird’s eye chillies can be added.

Keywords: Spicy, Common ingredients