STOCK BUMBU MASAKAN UNTUK RAMADHAN 2026
Stok Bumbu Dasar Masakan
Cooking Base Spice Paste Stock for Ramadan
Bahan
BUMBU DASAR PUTIH :
BUMBU DASAR KUNING :
BUMBU BALADO :
BUMBU CHILIPADI :
bumbu cincang :
Cara Membuat
- Kupas, cuci bersih dan keringkan semua bahan bumbunya, lalu pisahkan per jenis.
- Chopper kasar 100 gr bawang merah bersama 100 ml minyak goreng, lalu tuang ke dalam cetakan.
- Chopper kasar 100 gr bawang putih bersama 100 ml minyak goreng, tuang ke dalam cetakan, lalu bekukan di freezer.
- Untuk bumbu dasar putih, blender 100 gr bawang merah, 50 gr bawang putih dan 25 gr kemiri sangrai bersama 120 ml minyak goreng sampai halus.
- Tumis bumbu dasar putih dengan api kecil sampai matang dan tanak tanpa diberi garam atau penyedap, lalu angkat dan dinginkan.
- Untuk bumbu dasar kuning, blender 150 gr bawang merah, 75 gr bawang putih, 50 gr kemiri sangrai, 35 gr kunyit dan 20 gr jahe bersama 200 ml minyak sampai halus.
- Masak bumbu dasar kuning dengan api kecil sampai benar-benar matang dan tidak berbau langu, lalu angkat dan dinginkan.
- Untuk bumbu balado, chopper kasar 100 gr bawang merah, 50 gr bawang putih, 250 gr cabe merah besar dan 150 gr cabe keriting merah bersama 250 ml minyak.
- Masak bumbu balado dengan api kecil, lalu tambahkan 2 sendok teh garam, dua setengah sendok teh kaldu ayam bubuk, 1 sendok teh merica bubuk dan tiga setengah sendok makan gula pasir, aduk rata dan masak sampai matang.
- Untuk bumbu cili padi, chopper 100 gr bawang merah, 60 gr bawang putih, 50 gr cabe rawit merah, 50 gr cabe rawit hijau, 150 gr cabe merah besar dan 150 gr cabe hijau besar bersama 250 ml minyak.
- Masak bumbu cili padi dengan api kecil, lalu tambahkan 4 sendok makan saus tiram, 2 sendok teh garam, 2 sendok teh kaldu ayam bubuk dan 3 sendok makan gula pasir.
- Tambahkan 50 ml larutan air asam jawa, aduk rata, lalu masak sampai kadar airnya hilang dan angkat.
- Kemas semua bumbu per porsi masak lalu vakum, keluarkan bawang beku dari cetakan ke dalam toples, dan simpan semuanya di dalam kulkas.
Ingredients
WHITE BASE PASTE :
YELLOW BASE PASTE :
BALADO PASTE :
CHILLI PADI PASTE :
chopped aromatics :
Steps
- Peel, wash and dry all of the aromatics, then separate them by type.
- Coarsely chop 100 g of shallots with 100 ml of cooking oil in a food chopper, then pour it into a mould.
- Coarsely chop 100 g of garlic with 100 ml of cooking oil, pour it into a mould, then freeze it.
- For the white base paste, blend 100 g of shallots, 50 g of garlic and 25 g of toasted candlenuts with 120 ml of cooking oil until smooth.
- Fry the white base paste over low heat until cooked through, without any salt or seasoning, then take it off the heat and let it cool.
- For the yellow base paste, blend 150 g of shallots, 75 g of garlic, 50 g of toasted candlenuts, 35 g of turmeric and 20 g of ginger with 200 ml of oil until smooth.
- Cook the yellow base paste over low heat until it is fully cooked and no longer smells raw, then take it off the heat and cool it.
- For the balado paste, coarsely chop 100 g of shallots, 50 g of garlic, 250 g of large red chillies and 150 g of red curly chillies with 250 ml of oil.
- Cook the balado paste over low heat, then add 2 teaspoons of salt, two and a half teaspoons of chicken stock powder, 1 teaspoon of ground pepper and three and a half tablespoons of sugar, stir through and cook until done.
- For the chilli padi paste, chop 100 g of shallots, 60 g of garlic, 50 g of red bird's eye chillies, 50 g of green bird's eye chillies, 150 g of large red chillies and 150 g of large green chillies with 250 ml of oil.
- Cook the chilli padi paste over low heat, then add 4 tablespoons of oyster sauce, 2 teaspoons of salt, 2 teaspoons of chicken stock powder and 3 tablespoons of sugar.
- Add 50 ml of tamarind water, stir through, then cook until all the moisture has gone and take it off the heat.
- Portion all of the pastes out into single cooking portions and vacuum seal them, turn the frozen aromatics out of their moulds into jars, and store everything in the fridge.
Cook Mode
STOCK BUMBU MASAKAN UNTUK RAMADHAN 2026
STOCK BUMBU MASAKAN UNTUK RAMADHAN 2026
Bahan
BUMBU DASAR PUTIH :
BUMBU DASAR KUNING :
BUMBU BALADO :
BUMBU CHILIPADI :
bumbu cincang :
Cara Membuat
- Kupas, cuci bersih dan keringkan semua bahan bumbunya, lalu pisahkan per jenis.
- Chopper kasar 100 gr bawang merah bersama 100 ml minyak goreng, lalu tuang ke dalam cetakan.
- Chopper kasar 100 gr bawang putih bersama 100 ml minyak goreng, tuang ke dalam cetakan, lalu bekukan di freezer.
- Untuk bumbu dasar putih, blender 100 gr bawang merah, 50 gr bawang putih dan 25 gr kemiri sangrai bersama 120 ml minyak goreng sampai halus.
- Tumis bumbu dasar putih dengan api kecil sampai matang dan tanak tanpa diberi garam atau penyedap, lalu angkat dan dinginkan.
- Untuk bumbu dasar kuning, blender 150 gr bawang merah, 75 gr bawang putih, 50 gr kemiri sangrai, 35 gr kunyit dan 20 gr jahe bersama 200 ml minyak sampai halus.
- Masak bumbu dasar kuning dengan api kecil sampai benar-benar matang dan tidak berbau langu, lalu angkat dan dinginkan.
- Untuk bumbu balado, chopper kasar 100 gr bawang merah, 50 gr bawang putih, 250 gr cabe merah besar dan 150 gr cabe keriting merah bersama 250 ml minyak.
- Masak bumbu balado dengan api kecil, lalu tambahkan 2 sendok teh garam, dua setengah sendok teh kaldu ayam bubuk, 1 sendok teh merica bubuk dan tiga setengah sendok makan gula pasir, aduk rata dan masak sampai matang.
- Untuk bumbu cili padi, chopper 100 gr bawang merah, 60 gr bawang putih, 50 gr cabe rawit merah, 50 gr cabe rawit hijau, 150 gr cabe merah besar dan 150 gr cabe hijau besar bersama 250 ml minyak.
- Masak bumbu cili padi dengan api kecil, lalu tambahkan 4 sendok makan saus tiram, 2 sendok teh garam, 2 sendok teh kaldu ayam bubuk dan 3 sendok makan gula pasir.
- Tambahkan 50 ml larutan air asam jawa, aduk rata, lalu masak sampai kadar airnya hilang dan angkat.
- Kemas semua bumbu per porsi masak lalu vakum, keluarkan bawang beku dari cetakan ke dalam toples, dan simpan semuanya di dalam kulkas.
Ingredients
WHITE BASE PASTE :
YELLOW BASE PASTE :
BALADO PASTE :
CHILLI PADI PASTE :
chopped aromatics :
Steps
- Peel, wash and dry all of the aromatics, then separate them by type.
- Coarsely chop 100 g of shallots with 100 ml of cooking oil in a food chopper, then pour it into a mould.
- Coarsely chop 100 g of garlic with 100 ml of cooking oil, pour it into a mould, then freeze it.
- For the white base paste, blend 100 g of shallots, 50 g of garlic and 25 g of toasted candlenuts with 120 ml of cooking oil until smooth.
- Fry the white base paste over low heat until cooked through, without any salt or seasoning, then take it off the heat and let it cool.
- For the yellow base paste, blend 150 g of shallots, 75 g of garlic, 50 g of toasted candlenuts, 35 g of turmeric and 20 g of ginger with 200 ml of oil until smooth.
- Cook the yellow base paste over low heat until it is fully cooked and no longer smells raw, then take it off the heat and cool it.
- For the balado paste, coarsely chop 100 g of shallots, 50 g of garlic, 250 g of large red chillies and 150 g of red curly chillies with 250 ml of oil.
- Cook the balado paste over low heat, then add 2 teaspoons of salt, two and a half teaspoons of chicken stock powder, 1 teaspoon of ground pepper and three and a half tablespoons of sugar, stir through and cook until done.
- For the chilli padi paste, chop 100 g of shallots, 60 g of garlic, 50 g of red bird's eye chillies, 50 g of green bird's eye chillies, 150 g of large red chillies and 150 g of large green chillies with 250 ml of oil.
- Cook the chilli padi paste over low heat, then add 4 tablespoons of oyster sauce, 2 teaspoons of salt, 2 teaspoons of chicken stock powder and 3 tablespoons of sugar.
- Add 50 ml of tamarind water, stir through, then cook until all the moisture has gone and take it off the heat.
- Portion all of the pastes out into single cooking portions and vacuum seal them, turn the frozen aromatics out of their moulds into jars, and store everything in the fridge.
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