This Indonesian-style spice mix is a cooked aromatic paste made with shallots, garlic, chilies, ginger, galangal, turmeric and lemongrass. It draws on the flexible bumbu (seasoning paste) used in many Indonesian dishes; fry a spoonful in a pan to build flavor for rice, vegetables, tofu or meat.
Ingredients
- 8 medium shallots, peeled and roughly chopped, about 1 cup (120 g)
- 5 garlic cloves, peeled, about 1 tablespoon chopped (25 g)
- 3 fresh red finger chilies or Fresno chilies, stems removed, about 1/4 cup chopped (30 g); remove the seeds for less heat
- 1-inch piece fresh ginger, peeled and sliced, about 1 tablespoon (15 g)
- 1-inch piece fresh galangal, peeled and sliced, about 1 tablespoon (20 g)
- 1-inch piece fresh turmeric, peeled and sliced, about 1 tablespoon (15 g), or 1 teaspoon ground turmeric (3 g)
- 1 lemongrass stalk, tough outer layers removed and tender lower part thinly sliced, about 2 tablespoons (15 g)
- 3 candlenuts, about 1 tablespoon chopped (15 g); or 3 unsalted macadamia nuts (15 g)
- 1/4 cup neutral cooking oil (60 ml), such as canola or sunflower oil
- 1 teaspoon ground coriander (2 g)
- 1/2 teaspoon ground white pepper (1 g)
- 1 teaspoon fine salt (6 g), plus more to taste
- 1 teaspoon granulated sugar (4 g)
- 1 tablespoon water (15 ml), only if needed to help the blender move
Instructions
- Prepare the aromatics. Peel and chop the shallots, garlic, ginger, galangal and turmeric, and thinly slice the soft lower part of the lemongrass. Remove the chili stems. Keeping the pieces roughly similar in size helps them blend evenly. Galangal is a firm, citrusy rhizome commonly used in Indonesian cooking; if you cannot find it, use the same amount of fresh ginger. The result will be warmer and less piney, but still flavorful.
- Blend the paste. Put the shallots, garlic, chilies, ginger, galangal, turmeric, lemongrass and candlenuts in a blender or small food processor. Add the coriander, white pepper, salt, sugar and about 2 tablespoons of the measured oil. Blend, stopping to scrape down the sides, until the mixture is finely minced and mostly smooth. Add the tablespoon of water only if the blades are stuck; too much water makes the paste harder to fry and store. A little texture is fine.
- Fry gently. Heat the remaining oil in a medium skillet or saucepan over medium-low heat. Scrape in the blended paste and stir to coat it in oil. Cook for 10 to 12 minutes, stirring frequently and scraping the bottom and corners so the shallots do not scorch. The paste should become fragrant, slightly darker and less wet, with a little oil visible around the edges. If it catches or browns quickly, lower the heat and add a teaspoon of water.
- Check and cool. Taste a small cooled dab and adjust the salt if needed. Take the pan off the heat and spread the paste in a shallow, heat-safe bowl so it cools more quickly. Let it cool for about 30 minutes, then spoon it into a clean, dry container. This batch makes about 1 to 1 1/4 cups (240 to 300 ml), depending on how much moisture cooks off, enough to season roughly 6 to 8 portions of a main dish.
- Use it as a cooking base. Start with 1 to 2 tablespoons (15 to 30 ml) per 2 to 3 servings, frying it briefly in a little oil before adding the other ingredients. Add more to taste rather than treating the full batch as a single-dish portion. The paste is a seasoning foundation, not a complete sauce, so most dishes still need their own salt, liquid and finishing ingredients.
Tips
- Choose the right nuts. Candlenuts thicken the paste and lend it a mild, creamy richness. They can be difficult to find outside Southeast Asian grocery stores. Unsalted macadamias are the closest easy substitute; cashews also work, but give the paste a slightly sweeter, nuttier quality. Do not use salted nuts unless you reduce the salt in the recipe.
- Control the chili heat. Red finger chilies and Fresno chilies vary in size and heat. Begin with two chilies if you are sensitive to spice, or remove the seeds and pale inner ribs. You can blend in another chili before frying, but once cooked into the full batch, the heat is harder to adjust.
- Keep the pan at a gentle heat. Shallots and garlic can turn bitter if they scorch. Stir often, especially as the paste thickens, and avoid rushing the frying over high heat. The goal is a softened, fragrant paste with moisture cooked away, not browned or crisped aromatics.
- Do not confuse it with a dry spice blend. This is a moist, oil-based paste. It is designed to be fried briefly as the beginning of a dish. If you need a dry seasoning for a rub, this recipe is not a direct substitute; the fresh aromatics and oil would make a wet coating.
Serving Suggestions
Use the paste as a starting point for Indonesian-inspired home cooking rather than as a finished condiment. For a quick vegetable dish, fry 1 tablespoon (15 ml) in a skillet, add sliced vegetables and a splash of water, then cook until tender. For fried rice, cook the paste in the pan before adding cold cooked rice, vegetables and an egg; season the finished rice to taste. The paste also works with tofu or tempeh: brown the pieces first, set them aside, fry the paste, then return them to the pan with a little coconut milk or broth.
For a simple meal, spoon a little into a pot with coconut milk and vegetables, or use it to season chicken, fish or shrimp as they cook. Add the paste in moderation at first, since it contains salt and the other ingredients in a finished dish may be seasoned too. Serve the meal with steamed rice, cucumber, fresh herbs or a crisp vegetable side to balance the savory, aromatic base. When using the paste with meat or seafood, cook that food fully and follow the appropriate safe internal temperature guidance for the ingredient.
Variations
Indonesian seasoning pastes vary by region, dish and household; this is one practical all-purpose version, not a single definitive formula. For a milder, less red paste, omit the chilies and add an extra shallot. For a hotter paste, add one more red chili, or blend in a small bird’s-eye chili if you enjoy pronounced heat. Change the amount gradually because small chilies can be much hotter than larger ones.
For a version with a deeper citrus aroma, add 2 makrut lime leaves (about 1 g), finely sliced, if available. They are fragrant leaves rather than lime zest; if they are hard to find, omit them instead of substituting a large amount of zest, which can make the paste sharp. You can also use 1 teaspoon ground turmeric (3 g) in place of fresh turmeric, as listed above. Ground turmeric gives a more earthy flavor and may make the paste a little drier, so add a teaspoon of water only if the blender needs it.
If you want to make the paste without nuts, leave out the candlenuts and add 1 tablespoon (15 ml) extra oil while blending. The paste will be thinner and less creamy, but it will still work as a base. To adapt it toward a dish that calls for a sweeter, more rounded seasoning, increase the sugar by just 1/2 teaspoon (2 g); balance the finished dish with salt or a squeeze of lime as appropriate rather than making the whole batch very sweet.
Storage and Reheating
Transfer the cooled paste to a clean, airtight container and refrigerate it within 2 hours of cooking. Use refrigerated paste within 4 days. Always scoop it out with a clean, dry spoon, and discard it if it develops mold, an off smell or an unusual appearance. The oil in the recipe helps the paste fry smoothly, but it does not make the paste safe to keep at room temperature.
For longer storage, freeze the paste in small portions for up to 3 months. An ice-cube tray is convenient: freeze tablespoon-sized portions, then move the solid portions to a sealed freezer container. Thaw a portion in the refrigerator or add it directly to a pan over low heat with a small splash of oil. For cooked leftovers that are being reheated to serve, heat them to 165°F (74°C). Do not thaw the full batch on the counter; return unused portions promptly to the refrigerator or freezer.
Frequently Asked Questions
Is this Indonesian spice mix a dry powder?
No. It is a moist spice paste made from fresh aromatics, ground spices and oil. Fry it in a pan to release its aroma, then add the other ingredients for your dish. A dry Indonesian-inspired seasoning would use different proportions and would not behave the same way.
What can I use if I cannot find galangal?
Use an equal amount of fresh ginger. Galangal has a sharper, more citrusy and pine-like aroma, while ginger tastes warmer and more familiar, so the flavor will shift but the paste will still be useful. Avoid using dried ground galangal as a direct one-for-one replacement because its strength and texture differ.
Can I make the paste without a food processor?
Yes. Finely chop everything by hand and pound it in a sturdy mortar and pestle, working in small batches if necessary. This takes longer and may leave a more textured paste. Chop the lemongrass and hard rhizomes especially finely so that the finished mixture cooks evenly and does not leave large fibrous pieces.
How much paste should I use in a recipe?
Begin with 1 tablespoon (15 ml) for 2 to 3 portions, then taste and add more if the dish needs it. Use less in a delicate dish or when the other ingredients are already salty; use more for a larger pot of vegetables, rice or protein. Fry the paste first so its raw shallot and garlic flavors mellow.
Can I make it ahead?
Yes. Make and cool the paste, then refrigerate it for up to 4 days or freeze it in portions for up to 3 months. Making small frozen portions is particularly useful because you can cook with only what you need. Keep the container covered and use a clean spoon each time you take some out.
Why does my paste taste bitter or look brown?
It may have been cooked too hot or left unstirred long enough for the garlic, shallots or chili to scorch. Use medium-low heat, stir frequently and add a teaspoon of water if the mixture starts catching before it is fragrant and softened. A little darkening is normal, but blackened bits can make the whole batch taste bitter.
Related
- Indonesian Noodles Recipe: Vegetable Mie Goreng Stir-Fry
- Indonesian Date Peanut Sauce for Satay and Vegetables
- Easy Indonesian Desserts: Creamy Bubur Sumsum Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).