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Bumbu Bali Recipe: Authentic Balinese Chili Paste

ByLumina Liu October 31, 2025

You know, the usual suspects — harissa from a jar, store-bought curry paste, maybe some sambal oelek if I was feeling adventurous.

Then I spent three weeks in Bali a few years ago, staying with a family in Ubud who treated me like their slightly helpless but well-meaning American daughter.

Every morning, Made (pronounced “MAH-day”) would wake up at 5 AM to start grinding spices in her massive stone mortar and pestle, the rhythmic thwack-thwack-thwack becoming my unofficial alarm clock.

I’ll admit, I was initially more interested in sleeping in than learning about Indonesian cooking.

But by day three, the intoxicating smell of toasted coriander and lemongrass wafting through the house had me stumbling into the kitchen, bleary-eyed and curious.

Made laughed at my obvious confusion as she explained that what she was making — bumbu bali, or base genep — wasn’t just a condiment.

It was the foundation of nearly every savory dish that would grace our table that day.

She’d stir a spoonful into fried rice, another into the chicken curry, and somehow transform simple vegetables into something that tasted like it had been kissed by the gods themselves.

The revelation hit me somewhere between my second cup of coffee and watching her add the twentieth ingredient to what I’d assumed was “just” a chili paste: this wasn’t about heat, it was about building layers of flavor so complex and harmonious that each bite told a story.

When I finally tasted her nasi goreng later that morning — simple fried rice elevated by just two tablespoons of this magical paste — I knew I had to learn how to make it myself.

Bumbu Bali Recipe: Transform Your Cooking with This Indonesian Paste

Bumbu bali, also known as base genep (which translates roughly to “complete spice base”), is the secret weapon hiding in plain sight in Balinese kitchens.

Think of it as the Indonesian equivalent of sofrito or mirepoix — a foundational flavor base that transforms everything it touches.

But unlike those European classics, this Bumbu Bali (Balinese Base Genep Chili Paste) recipe packs an incredible depth of flavor that comes from toasting whole spices and grinding them fresh with aromatic herbs and chilies.

What sets this paste apart from other Southeast Asian spice blends is its careful balance of warm spices (coriander, cumin, cloves, cardamom), pungent aromatics (garlic, ginger, shallots), and bright, citrusy notes from lemongrass and makrut lime leaves.

The candlenuts — or macadamia nuts if you can’t find them — add richness and help bind everything together into a smooth, spreadable paste.

Fresh turmeric gives it that gorgeous golden color and earthy depth that makes everything taste like sunshine.

The beauty of this Bumbu Bali (Balinese Base Genep Chili Paste) recipe lies not just in its complexity, but in its versatility.

A single batch will keep in your refrigerator for weeks or freeze beautifully in ice cube trays for months, ready to transform weeknight dinners from mundane to magical with just a spoonful.

Making Your Own Bumbu Bali (Balinese Base Genep Chili Paste)

This recipe might look intimidating with its long ingredient list, but I promise it’s more forgiving than you think.

The key is taking your time with the toasting and grinding — this isn’t a dish you can rush, but the active cooking time is only about 11 minutes.

Bumbu Bali Recipe Ingredients You’ll Need

Here’s the ingredients of this bumbu Bali recipe you need:

For the spice blend:

• 1 teaspoon coriander seeds
• ½ teaspoon black peppercorns
• ½ teaspoon cumin seeds
• 2 cardamom pods
• 1 teaspoon whole cloves
• ½ teaspoon nutmeg
• 4 candlenuts (or macadamia nuts, or blanched hazelnuts)

For the aromatic paste:

• 2 tablespoons garlic, minced
• 2 tablespoons grated ginger
• ½ cup shallots, minced
• 1 stalk lemongrass, thinly sliced (tough outer leaves discarded)
• 4 bird’s eye chilies
• 2 makrut lime leaves (aka kaffir lime leaves)
• 1 teaspoon grated fresh turmeric (or ½ teaspoon turmeric powder)
• ½ teaspoon salt
• ¼ cup refined coconut oil

Step-by-Step Instructions to Make Bumbu Bali

Making this Bumbu Bali (Balinese Base Genep Chili Paste) recipe is all about building layers of flavor, starting with properly toasted spices that form the backbone of the paste.

Step 1: Toast the Spices and Nuts

Heat a dry pan over medium heat — no oil needed here.

Add the coriander seeds, black peppercorns, cumin seeds, cardamom pods, whole cloves, ground nutmeg, and candlenuts (or your substitute nuts).

Toast them, stirring frequently, for about 3-4 minutes until they smell absolutely incredible and the nuts are lightly golden.

You’ll know they’re ready when your kitchen smells like a spice market in the best possible way.

Here’s the thing about toasting spices: it’s the difference between a good paste and a transcendent one.

The heat awakens oils in the spices that have been sleeping, creating complex flavors that simply can’t be achieved any other way.

Don’t skip this step, and don’t rush it — burnt spices will make your entire batch bitter.

Step 2: Grind to a Fine Powder

Let the toasted spices cool completely — this is crucial because hot spices will create steam in your grinder and turn into a paste instead of a powder.

Once cool, grind them in a spice grinder, coffee grinder (dedicated to spices), or mortar and pestle until you have a fine powder.

If you’re using a mortar and pestle like Made taught me, this will take some elbow grease, but the results are worth it.

Step 3: Create the Aromatic Paste

Now comes the fun part — building the aromatic base that makes this Bumbu Bali (Balinese Base Genep Chili Paste) recipe so special.

Add your ground spice powder to a food processor or blender along with the minced garlic, grated ginger, minced shallots, sliced lemongrass, bird’s eye chilies, makrut lime leaves, fresh turmeric, and salt.

Blend until you have a smooth paste — this might take a few minutes and you may need to stop and scrape down the sides occasionally.

If your mixture seems too dry to blend properly, add a tablespoon of the coconut oil to help things along.

The final paste should be smooth and vibrant, with no large chunks of aromatics visible.

Step 4: Cook and Store Your Paste

Heat the coconut oil in a pan over medium heat.

Add your beautiful paste and stir-fry it for 2-3 minutes until it’s fragrant and the oil begins to separate from the paste.

This cooking step is essential — it mellows the raw garlic and ginger while deepening all the flavors.

Let the paste cool completely before storing.

It will keep in an airtight container in the refrigerator for up to 3 weeks, or you can freeze it in ice cube trays for up to 6 months.

Tips and Tricks for Perfect Bumbu Bali

After making this Bumbu Bali (Balinese Base Genep Chili Paste) recipe dozens of times (and making plenty of mistakes along the way), here are the insights that will save you from my early disasters.

Essential Preparation Tips

Toast with patience: The biggest mistake I see people make is rushing the spice toasting.

Medium heat is your friend here — too high and you’ll burn the outside while leaving the inside raw.

The spices should smell intensely aromatic and the nuts should be lightly golden, not dark brown.

Prep everything first: This is definitely a mise en place situation.

Have all your aromatics minced, grated, and sliced before you start because once you begin blending, you want to work quickly to preserve the fresh flavors.

Don’t skip the cooking step: Raw garlic and ginger can be harsh and overpowering.

That final sauté in coconut oil transforms the paste from good to restaurant-quality, mellowing the sharp edges while intensifying the overall flavor.

Ingredient Substitutions That Work

Can’t find candlenuts?

Macadamia nuts are the closest substitute, but blanched hazelnuts or even cashews will work in a pinch.

The nuts add richness and help bind the paste, so don’t skip them entirely.

No fresh turmeric?

Turmeric powder works fine, just use half the amount since dried spices are more concentrated.

You’ll lose some of the bright, fresh flavor but the paste will still be delicious.

Bird’s eye chilies too spicy?

You can substitute with jalapeños or serranos, though you’ll need more of them to achieve the same heat level.

The bird’s eye chilies have a specific bright, clean heat that’s hard to replicate, but the paste will still be fantastic.

Creative Ways to Use Your Bumbu Bali

Once you have a batch of this Bumbu Bali (Balinese Base Genep Chili Paste) recipe in your refrigerator, you’ll find yourself adding it to everything.

Here are some of my favorite applications that go beyond traditional Indonesian dishes.

Traditional Applications

Nasi Goreng: Stir 2-3 tablespoons into fried rice along with soy sauce and a squeeze of lime.

This is how Made used it most often, and it transforms simple leftover rice into something extraordinary.

Rendang or curry bases: Use 3-4 tablespoons as the foundation for beef rendang or chicken curry.

The complex spice blend means you’re already halfway to an incredible sauce.

Grilled meats: Mix with a little extra coconut oil and use as a marinade for chicken, pork, or fish.

The enzymes in the ginger help tenderize the meat while the spices create an amazing crust.

Modern Fusion Ideas

Roasted vegetables: Toss root vegetables with a tablespoon of paste and coconut oil before roasting.

Sweet potatoes and butternut squash are particularly magical this way.

• Soup enhancer: Stir a spoonful into coconut milk-based soups or even chicken broth for instant depth and complexity.
• Compound butter: Mix softened butter with a teaspoon of paste for an incredible finishing butter for grilled corn, bread, or steamed vegetables.

What to Expect When You Make This Recipe

Let me be honest with you about this Bumbu Bali (Balinese Base Genep Chili Paste) recipe — it’s not going to look like much when you’re done.

The final paste is a somewhat muddy brown-orange color that won’t win any beauty contests.

But don’t let appearances fool you; this humble-looking paste packs more flavor than ingredients ten times more photogenic.

Your first batch might not taste exactly like what you remember from that amazing Indonesian restaurant, and that’s completely normal.

Like many traditional recipes, this one improves with practice.

The spice balance might need tweaking to your taste — maybe you prefer more heat, or perhaps the lime leaves are too strong for your palate.

That’s the beauty of making it yourself; you can adjust it to be exactly what you want.

The paste will keep developing flavor as it sits in the refrigerator, so don’t judge it entirely on the first taste.

After a day or two, the flavors meld and mellow in the most beautiful way.

I often make a double batch because I know I’ll be reaching for it constantly once I remember how good it makes everything taste.

Most importantly, don’t stress about perfection.

Made told me that every family in Bali has their own version of bumbu bali, and no two are exactly alike.

Some families add more cloves, others prefer extra lemongrass, and some include ingredients I’ve never even heard of.

The recipe I’m sharing with you is a starting point — a foundation you can build on and make your own.

After all, the best recipes aren’t the ones you follow blindly, but the ones you make yours through experimentation and love.