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Bumbu Dasar Putih: Basic White Spice Paste

Bumbu Dasar Putih: Basic White Spice Paste

  • Author: Nunuk Sri Rahayu
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Spice Pastes
  • Method: Frying
  • Cuisine: Indonesian
  • Diet: Vegan


This non-spicy, basic spice paste can be pre-made and kept for a few weeks, to be used for quick and easy cooking on the fly. It’s vegan and is used in many traditional Indonesian dishes.


  • 250 gr shallots, peeled, chopped
  • 100 gr garlic, peeled, chopped
  • 50 gr candlenuts, chopped
  • 1 tbsp coriander seeds
  • 3 cm fresh galangal, peeled, chopped
  • 1 tsp salt
  • 0.5 tsp sugar
  • 100 ml cooking oil


  1. Blend into a fine paste: shallots, garlic, candlenuts, coriander and galangal.
  2. Put the oil in a wok and heat it over a medium high flame.
  3. Fry the spice paste until fragrant, then reduce the heat to medium low.

    Fry the spice paste until fragrant

  4. Add salt and sugar.
  5. Continue frying the spice until done or most of the liquid has evaporated, around 10 minutes.
  6. Cool the spice paste.
  7. Transfer the paste into a clean glass jar with a tight seal and keep it in the refrigerator. 


  • Store the spice paste in a tight lid jar to keep it fresh.
  • The spice paste can be kept for several weeks in the fridge. 
  • Always use a clean spoon when taking the spice to prevent bacteria.

Keywords: Shallots, Garlic, Candlenut, Coriander, Vegan, Non-Spicy