BUMBU (Traditional Malay Curry Powder)

BUMBU (Traditional Malay Curry Powder)

SMC: June 16, 2016

Bumbu is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. 
It is commonly found in Indonesian cuisine, which includes its regional variants such as, 
Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. 
It is spread over various meats, poultries, seafoods and vegetables; used in stews, soups, barbecue, sotos, gulais, and also as a common addition to Indo-styleinstant noodles. The practice of blending spices, herbs and seasonings is perhaps the most distinctive feature of Indonesian cuisine; it produces some of the most flavorful food in the world


300gms                      Coriander Seeds

150gms                      Cummin Seeds

50mgs                        Sweet Cummin

1tbs.                           Cloves

2tbs.                           Cardamoms

10 in Peice                Cinnamon

2x10 in. Peice           Rampe

1 Cup                         Rice

A handful of curry leaves


Roast the Coriander seeds on a moderate fire for 10 minutes. Add the rice and continue roasting for another 10 minutes. Add the curry leaves and rampe, lastly add all the other dry ingredients. 
When it begins to crackle take if off the fire, pound till very and finally sieve (can also use a Grinder). The same ingredients can be used raw without roasting. This can be used for fish and vegetable curries.

“Roasted curry powder forms the basis of the Malay Curries. It can also be used raw”

by: Galadari Hotel Colombo

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