Bumbu Bali Recipe


Chef Penny says there’s many different type of Bumbu (paste) and this one we made today is authentically Balinese. In Bali Asli where she cooks, the kitchen is a traditional one – from wood fired stoves to mortar and pestle. Most of the dishes are prepared with hands and lots of love!

There may be some ingredients that is hard to source in your city, but Chef Penny has provided some alternatives in case.


Make a batch over the weekend and freeze them in your ice cube trays. Once frozen, remove and bag them in zip lock bags and use a cube with each salad preparation.


What are you waiting for, get your hands dirty and work those arm muscles with some manual grinding today!

Watch the light-hearted video of Chef Penny and me cooking this amazing salad HERE.

Bumbu Bali (Balinese Bumbu)


  • 2 large chili, sliced
  • 3 cloves garlic, sliced
  • 3 red shallots, sliced
  • 1 small red chili (optional)
  • 1/2 candlenut or almond
  • 1 pinch nutmeg powder
  • 2g fresh ginger
  • 1g fresh turmeric
  • 1.5g fresh galangal
  • 1/4 tsp Tamarind puree
  • 1/4 tsp Dark Palm sugar
  • 1tbsp Coconut Oil
  • 1cm Shrimp Paste, toasted
  • 1g kencur
  • Ingredients B: 100ml water, 1 Salam leaf, 1 Lemongrass, bruised


  1. On a mortar and pestle, pound all the ingredient together except for Ingredients B. Or use spice blender.
  2. Heat up coconut oil in a pan. Place the Salam leaf, Lemongrass and Bumbu Bali into the oil and fry until fragrant.
  3. Add the water and simmer to infuse the flavours and reduce on light heat until a smooth paste is left.
  4. Store in an airtight container in the fridge for a week.

Chef's TIP!

Freeze the Bumbu Bali in ice trays for up to 6 months!

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