Persiapan
Tiga Bumbu Dasar yang Selalu Ada di Kulkas Saya
Bumbu dasar putih, kuning, dan merah yang dibuat sebulan sekali. Memasak di hari kerja jadi tinggal menumis.
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Oleh Rahma Yuliani · · 1 menit baca
Mengulek bumbu setiap sore sepulang kerja adalah alasan paling umum orang malas memasak. Saya juga begitu, sampai kakak ipar saya mengajari cara lama yang sebenarnya dilakukan banyak dapur katering: membuat bumbu dasar sekaligus banyak.
Putih, kuning, merah
Bumbu putih berisi bawang merah, bawang putih, kemiri, dan ketumbar. Ini dasar untuk tumisan, sayur bening, dan opor. Bumbu kuning adalah bumbu putih ditambah kunyit, jahe, dan lengkuas; saya pakai untuk ayam goreng, lodeh, dan soto. Bumbu merah berisi cabai merah keriting, bawang merah, bawang putih, dan tomat, untuk balado dan sambal goreng.
Semua bahan dihaluskan dengan sedikit minyak, bukan air, lalu ditumis dengan api kecil 15–20 menit sampai matang dan minyaknya terpisah. Bumbu yang matang sempurna inilah yang membuatnya awet.
"Bumbu itu ditumis sampai tanak, sampai baunya tidak menusuk hidung lagi. Kalau masih bikin bersin, berarti belum matang."
Cara menyimpan
Setelah dingin, bumbu saya bagi ke stoples kaca kecil dan permukaannya ditutup selapis tipis minyak. Di kulkas bumbu ini tahan tiga sampai empat minggu. Untuk simpanan lebih lama, bekukan di cetakan es batu; satu kotak kira-kira setara satu sendok makan.
Takaran di resep-resep blog ini tetap saya tulis dari bahan segar, supaya bisa diikuti siapa pun. Bila Anda memakai bumbu dasar, patokan kasarnya dua sendok makan bumbu jadi untuk setiap delapan siung bawang merah di resep.
