Bumbu (seasoning) (original) (raw)
Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric. The equivalent in the Malaysian cuisine is rempah.
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| dbo:abstract | Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." It is a characteristic of Indonesian cuisine and its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is used with various meats, seafood and vegetables in stews, soups, barbecue, sotos, gulai, and also as an addition to Indonesian-style instant noodles. Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric. Unlike Indian cooking tradition that favours dried spice powder mix, Indonesian cuisine is more akin to Thai, which favours the use of fresh ingredients. Traditionally, this mixture of spices and other aromatic ingredients is freshly ground into a moist paste using a mortar and pestle. The spice mixture is commonly made by slicing, chopping, grinding, beating, bruising, or sometimes dryroasting the spices, using traditional cooking tools such as stone mortar and pestle, or a modern blender or food processor. The bumbu mixture is usually stir-fried in hot cooking oil first to release its aroma, prior to adding the main ingredient (usually meats, poultry, or fish). The equivalent in the Malaysian cuisine is rempah. (en) Bumbu ist in der indonesischen Küche ein Oberbegriff für sowohl eine Gewürzmischung aus Gewürzen, Kräutern, Zwiebeln, Rhizomen und weiteren Zutaten als auch für eine daraus zubereitete Paste. Bumbu dient als geschmackliche Basis für zahlreiche Gerichte, entweder als Marinade oder als Basis für eine Sauce. Das Äquivalent in der ist . Grundsätzlich unterscheidet man zwei Arten von Bumbu: den einfachen und den zusammengesetzten. Einfache Bumbu werden mit ihrem jeweiligen Namen bezeichnet, also zum Beispiel Jintan für Kümmel und Jahe für Ingwer. Zusammengesetzte erhält man, wenn man mehrere einfache Bumbu miteinander vermischt. Für die zusammengesetzten benutzt man stets das Beiwort Bumbu. Bumbu dienen nicht nur der Verbesserung des Geschmacks von asiatischen Speisen, sondern kommen auch der Verdauung zugute. Gerade für das Hauptnahrungsmittel Reis ist das Hinzufügen von Gewürzen wichtig, da Reis arm an Geschmacksstoffen ist. Bei den meisten Bumbu ist der Wassergehalt in frischem Zustand groß, so dass sie schnell Schimmel ansetzen. Dies ist der Grund, dass Bumbu in Europa überwiegend in getrocknetem Zustand, zum Beispiel in Pulverform, verkauft wird. Diese Pulver sind im Vergleich zur Frischware nicht nur schärfer im Geschmack, sondern auch duftender. Sie werden meist in kleinen Fläschchen angeboten, die luftdicht verschlossen sind. Durch den Zutritt von Feuchtigkeit und Luft verlieren Bumbus jedoch schnell ihren typischen Duft, es kommt meist zu einer harten Masse ohne Verwendungszweck. Zu den einfachen Bumbus zählen unter anderem * Kapulaga (Grüner Kardamom) * Jahe (Ingwer) * Jintan (Kreuzkümmel) * Ketumbar (Echter Koriander) * Kencur (Gewürzlilie) * Kunyit oder Kunir (Kurkuma) * Laos oder Lengkuas (Thai-Ingwer) * Cabai oder Lombok (Capsicum frutescens) * Sereh oder Serai (Zitronengras) * Daun Salam (Indonesisches Lorbeerblatt) * Daun Padan (Pandanus amaryllifolius) * Jeruk Purut (Kaffernlimette) Zu den zusammengesetzten Bumbus zählen u. a. * * Currypaste * (de) Le bumbu est un mot indonésien pour désigner un mélange d'épices, et désigne plus généralement des mélanges d'épices, des sauces et des pâtes d'assaisonnement. On le trouve très généralement dans la cuisine indonésienne et ses recettes varient dans la cuisine balinaise, javanaise, soudanaise, padang, de Batak et de Manado. Il est utilisé sur de la viande, de la volaille, des produits de la mer et des légumes ; en ragoût, soupe, barbecue, sotos, gulai, ainsi qu'en assaisonnement typique dans les nouilles instantanées indonésiennes. Le mélange s'effectue de plusieurs façons, le plus souvent broyé à l'aide d'un mortier et d'un pilon, aujourd'hui à l'aide d'un blender ou d'un robot de cuisine. Ce mélange est essentiellement utilisé en friture et déposé dans une huile de cuisson chaude avant les ingrédients principaux. (fr) Bumbu atau bumbu dapur adalah zat yang umumnya berasal dari tanaman beraroma yang ditambahkan pada masakan yang bertujuan untuk menyedapkan makanan. Bumbu memiliki sifat basah, sehingga tidak dapat bertahan atau disimpan lama; lain halnya dengan rempah yang bersifat cenderung kering. Meskipun demikian, istilah bumbu dan rempah sering tumpang tindih dan digunakan secara bergantian dan bersamaan. Sementara itu, bumbu juga dapat dimengerti sebagai ramuan atau percampuran dari beberapa macam tanaman. Hal ini disebut sebagai bumbu dasar dan biasanya juga memasukkan unsur rempah di dalamnya. Bumbu dasar terdiri dari beberapa jenis, yakni bumbu dasar putih, bumbu dasar kuning, dan bumbu dasar merah. (in) Een boemboe is een fijngewreven kruidenmengsel dat wordt gebruikt in de Indonesische keuken. Traditioneel worden de ingrediënten voor een boemboe in een cobek fijngewreven. Door toevoeging van (plantaardige) olie ontstaat een boemboe-pasta.Traditioneel worden twee soorten boemboes onderscheiden, enkelvoudige, die één specerij bevatten, en samengestelde, die worden verkregen door afzonderlijke kruiden zoals karwij en gember door elkaar te mengen. Onder een boemboe wordt meestal een samengestelde boemboe verstaan. Een boemboe is een mengsel van specerijen en kruiden en (vaak) ook ui en knoflook. Boemboes bestaan daarnaast uit zaden, vruchten, wortels, knollen, bloemknoppen, bladeren en schors. De meeste boemboes bevatten in verse toestand veel water, waardoor snel schimmel optreedt. Om deze reden wordt boemboe in Europa meestal in de vorm van gedroogd poeder verkocht. Zulke kant-en-klare boemboes zijn tegenwoordig in de supermarkt of toko verkrijgbaar. Het poeder zit in een luchtdicht plastic zakje en hoeft alleen nog maar door het gerecht (rijst of bami) te worden geroerd. (nl) Bumbu é a palavra indonésia para uma mistura de especiarias, e frequentemente aparece no nome de temperos, molhos e pastas. O dicionário oficial da língua (Indonésio: Kamus Besar Bahasa Indonesia Pusat Bahasa) descreve bumbu como "vários tipos de ervas e plantas que tem aroma e sabor agradáveis - como gengibre, açafrão, galanga,noz-moscada e pimenta - que são usados para realçar o sabor dos alimentos". É típico da cozinha Indonésia e suas variantes regionais. A mistura é usada com vários tipos de carne, frutos do mar e legumes em cozidos, sopas, churrascos, sotos, , e também como um complemento para macarrão instantâneo. Também são frequentemente feitas combinações com temperos típicos do Sudeste da Ásia, como capim-limão e galanga, cardamomo e pimenta e tamarindo e açafrão-da-terra. Ao contrário da tradição da culinária da Índia, que costuma usar temperos em pó, a culinária da Indonésia favorece o uso de ingredientes frescos. Tradicionalmente, eles são misturados para se tornarem uma pasta úmida usando um almofariz e um pilão. (pt) |
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| rdfs:comment | Bumbu is the Indonesian word for a blend of spices and for pastes made from these blends, and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food." Indonesians have developed original gastronomic themes with lemongrass and galangal, cardamom and chilies, tamarind and turmeric. The equivalent in the Malaysian cuisine is rempah. (en) Bumbu ist in der indonesischen Küche ein Oberbegriff für sowohl eine Gewürzmischung aus Gewürzen, Kräutern, Zwiebeln, Rhizomen und weiteren Zutaten als auch für eine daraus zubereitete Paste. Bumbu dient als geschmackliche Basis für zahlreiche Gerichte, entweder als Marinade oder als Basis für eine Sauce. Das Äquivalent in der ist . Bumbu dienen nicht nur der Verbesserung des Geschmacks von asiatischen Speisen, sondern kommen auch der Verdauung zugute. Gerade für das Hauptnahrungsmittel Reis ist das Hinzufügen von Gewürzen wichtig, da Reis arm an Geschmacksstoffen ist. * * Currypaste * (de) Bumbu atau bumbu dapur adalah zat yang umumnya berasal dari tanaman beraroma yang ditambahkan pada masakan yang bertujuan untuk menyedapkan makanan. Bumbu memiliki sifat basah, sehingga tidak dapat bertahan atau disimpan lama; lain halnya dengan rempah yang bersifat cenderung kering. Meskipun demikian, istilah bumbu dan rempah sering tumpang tindih dan digunakan secara bergantian dan bersamaan. (in) Le bumbu est un mot indonésien pour désigner un mélange d'épices, et désigne plus généralement des mélanges d'épices, des sauces et des pâtes d'assaisonnement. On le trouve très généralement dans la cuisine indonésienne et ses recettes varient dans la cuisine balinaise, javanaise, soudanaise, padang, de Batak et de Manado. Il est utilisé sur de la viande, de la volaille, des produits de la mer et des légumes ; en ragoût, soupe, barbecue, sotos, gulai, ainsi qu'en assaisonnement typique dans les nouilles instantanées indonésiennes. (fr) Een boemboe is een fijngewreven kruidenmengsel dat wordt gebruikt in de Indonesische keuken. Traditioneel worden de ingrediënten voor een boemboe in een cobek fijngewreven. Door toevoeging van (plantaardige) olie ontstaat een boemboe-pasta.Traditioneel worden twee soorten boemboes onderscheiden, enkelvoudige, die één specerij bevatten, en samengestelde, die worden verkregen door afzonderlijke kruiden zoals karwij en gember door elkaar te mengen. Onder een boemboe wordt meestal een samengestelde boemboe verstaan. Een boemboe is een mengsel van specerijen en kruiden en (vaak) ook ui en knoflook. Boemboes bestaan daarnaast uit zaden, vruchten, wortels, knollen, bloemknoppen, bladeren en schors. (nl) Bumbu é a palavra indonésia para uma mistura de especiarias, e frequentemente aparece no nome de temperos, molhos e pastas. O dicionário oficial da língua (Indonésio: Kamus Besar Bahasa Indonesia Pusat Bahasa) descreve bumbu como "vários tipos de ervas e plantas que tem aroma e sabor agradáveis - como gengibre, açafrão, galanga,noz-moscada e pimenta - que são usados para realçar o sabor dos alimentos". Também são frequentemente feitas combinações com temperos típicos do Sudeste da Ásia, como capim-limão e galanga, cardamomo e pimenta e tamarindo e açafrão-da-terra. (pt) |
| rdfs:label | Bumbu (Würzmittel) (de) Bumbu (seasoning) (en) Bumbu dapur (in) Bumbu (cuisine) (fr) Boemboe (nl) Bumbu (tempero) (pt) |
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