Bumbu Tengkleng. The name itself sings of warmth, spice, and the rich culinary heritage of Indonesia. This aromatic spice paste is the heart and soul of Tengkleng, a traditional Javanese goat or mutton stew, renowned for its bold flavors and tender meat. Imagine a symphony of lemongrass, galangal, and turmeric, punctuated by the warm embrace of coriander and cumin, all coming together to create a taste sensation that’s truly unforgettable.
Whether you’re a seasoned chef or a home cook eager to explore the diverse world of Indonesian cuisine, this guide will equip you with everything you need to create your own Bumbu Tengkleng from scratch. Get ready to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the bustling streets of Java.
Crafting Your Bumbu Tengkleng: A Step-by-Step Guide
Ingredients: A Symphony of Aromatic Spices
Essential Aromatics:
- 1 large onion, roughly chopped
- 4 cloves garlic, peeled
- 2-inch piece of ginger, peeled and sliced
- 2 stalks lemongrass, white part only, bruised
- 2-inch piece of galangal, peeled and sliced
- 2-inch piece of turmeric, peeled and sliced
- 4 candlenuts (kemiri nuts), toasted (macadamia nuts or a combination of almonds and cashews can be substituted)
Ground Spices: The Heart of the Flavor
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Additional Ingredients:
- 2 tablespoons vegetable oil
- Salt to taste
- 1 cup of water, for blending
