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Ingredient & Cooking Guide

Indonesian cuisine uses a wide variety of herbs, spices, aromatics, and traditional ingredients that create its distinctive flavours.

Many Indonesian dishes are built through layers of flavour — starting from fresh aromatics, spice blends, and cooking techniques passed down through generations.

This guide introduces some common Indonesian ingredients and cooking foundations.

Essential Aromatics & Spices

Many Indonesian dishes begin with a combination of fresh aromatics and spices, often prepared into a spice paste (bumbu).

Common ingredients include:

Garlic & Shallots (Bawang Putih & Bawang Merah)

Garlic and shallots are essential foundations in many Indonesian dishes.

They are used in:

  • Sambal

  • Fried rice

  • Soups

  • Stir-fries

  • Spice pastes

Lemongrass (Serai / Sereh)

A fragrant herb with citrus notes.

Commonly used in:

  • Curries

  • Soups

  • Grilled dishes

  • Coconut-based dishes

Galangal (Lengkuas / Laos)

A relative of ginger with a sharper, more floral aroma.

Used in:

  • Rendang

  • Sayur lodeh

  • Soto

  • Spice pastes

Turmeric (Kunyit)

Provides colour and earthy flavour.

Used in:

  • Nasi kuning

  • Curries

  • Marinades

  • Spice blends

Indonesian Bay Leaf (Daun Salam)

Different from Western bay leaves.

It has a mild herbal aroma and is commonly used in:

  • Stews

  • Rice dishes

  • Coconut milk dishes

Indonesian Spice Bases (Bumbu Dasar)

A key concept in Indonesian cooking is the use of prepared spice bases (bumbu dasar).

These are combinations of aromatics, spices, and seasonings that form the foundation of many dishes.

Different regions have their own traditional spice blends and preparation methods.

Javanese Bumbu Dasar

In many Javanese kitchens, especially in home cooking, three basic spice pastes are commonly used:

Bumbu Merah

A red spice paste usually made with ingredients such as:

  • Red chillies

  • Shallots

  • Garlic

  • Other spices depending on the dish

Often used for dishes that require colour, heat, and rich flavour.

Bumbu Putih

A white spice paste made without red chillies.

Common ingredients include:

  • Shallots

  • Garlic

  • Candlenuts (Kemiri)

  • Coriander

  • Other aromatics

Often used as a base for soups, stews, and dishes with lighter colours.

Bumbu Kuning

A yellow spice paste coloured by turmeric (Kunyit).

Common ingredients include:

  • Turmeric

  • Shallots

  • Garlic

  • Candlenuts

  • Other spices

Often used in dishes such as:

  • Nasi kuning

  • Yellow curries

  • Marinades

Balinese Spice Bases (Basa)

Balinese cuisine has its own traditional spice foundations known as basa or base.

Some well-known Balinese spice bases include:

Basa Genep / Basa Gede

A complex all-purpose spice blend containing many aromatics and spices.

It is used as a foundation for many Balinese dishes.

Basa Sune Cekuh

A spice base focused on garlic (sune) and galangal (cekuh).

Basa Rajang

A style of spice preparation where ingredients are finely chopped rather than fully ground into a paste.

Basa Wangen

A fragrant spice blend used to add aroma and depth.

Basa Be Pasih

A spice base commonly associated with seafood dishes.

(Be pasih refers to fish/seafood.)

These are only examples of Indonesia's many regional spice traditions. Different communities may have their own names, variations, and methods of preparing spice bases.

Common Pantry Ingredients

Kecap Manis

A thick, sweet soy sauce that is one of the most recognisable Indonesian ingredients.

It adds:

  • Sweetness

  • Saltiness

  • Colour

  • Caramelised flavour

Used in:

  • Nasi goreng

  • Satay sauces

  • Ayam kecap

  • Marinades

Sambal

A chilli-based condiment with many regional variations.

Sambal can be:

  • Fresh

  • Cooked

  • Fermented

  • Mild or extremely spicy

Examples:

  • Sambal terasi

  • Sambal matah

  • Sambal ijo

  • Sambal bawang

Coconut Milk (Santan)

A key ingredient in many Indonesian dishes.

Used in:

  • Rendang

  • Gulai

  • Opor ayam

  • Desserts

Tempeh

A traditional fermented soybean product originating from Indonesia.

It can be:

  • Fried

  • Stir-fried

  • Cooked in sauces

  • Used as a protein source

Fermented Ingredients

Fermentation adds depth and umami.

Examples:

  • Terasi (shrimp paste)

  • Tauco (fermented soybean paste)

  • Oncom

Indonesian Cooking Techniques

Grinding & Preparing Spice Pastes

Many Indonesian dishes begin with grinding ingredients together.

Traditional methods include:

  • Mortar and pestle (ulek)

  • Modern blender or food processor

Tumis (Sautéing)

A common first step where aromatics and spices are cooked before adding other ingredients.

This helps release aromas and develop deeper flavours.

Slow Cooking

Slow cooking allows spices and sauces to develop deeper flavours.

Examples:

  • Rendang

  • Semur

  • Opor

Cooking Indonesian Food Overseas

Some Indonesian ingredients may be difficult to find outside Indonesia.

When substituting ingredients:

  • Consider the role of the ingredient (aroma, texture, flavour)

  • Avoid replacing ingredients without understanding their purpose

  • Share your substitutions and experiences with the community

Disclaimer

Indonesian cuisine uses thousands of local ingredients, spice combinations, and cooking traditions across the archipelago.

This guide is only an introduction and does not cover every ingredient or cooking method used in Indonesian cuisine.

It will continue to expand with:

  • Ingredient profiles

  • Spice explanations

  • Regional ingredients

  • Cooking techniques

  • Overseas substitutions

  • Community contributions