Making Bumbu Bumbu—The Mortar and Pestle versus the Food Processor

At the heart of Indonesian cooking lies bumbu bumbu, an assortment of seasonings and spices. There are two types: bumbu basah (literally “wet seasonings” or spice pastes) and bumbu kering (dry seasonings). They are often used in tandem to flavor meats and seafood or to make soups and curries.

More often than not, when we talk about bumbu, we’re referring to bumbu basah. Every bumbu basah starts with shallots and garlic as key ingredients. Then chilies, rhizomes (e.g., turmeric), and/or aromatics (e.g., lemongrass) might be added.