Homemade red basic seasoning | illustration photo: Gemini AI
Brilio.net – The erratic fluctuating prices of chilies often cause kitchen expenses to get out of control. One of the most efficient ways to get around this is to process fresh chilies into red base spices — in large quantities, then store them for use in the next few weeks.
Red basic spices are not just chili sauce. This is a versatile basic ingredient that can be used directly for stir-frying, making balado, stir-frying, and various soupy dishes. Once cooked, you can save time and energy every time you cook without having to repeat the process of grinding the spices from the start.
1. Multipurpose Red Basic Seasoning
The basic red spice is a combination of chilies, onions and spices that are ground and then sauteed until perfectly cooked. The correct cooking process — especially ensuring the spices are completely cooked and the water content is reduced — is the key to making this spice stock last a long time. Store in a clean and tightly closed container. This spice can last in the refrigerator for up to 2-3 weeks, or longer if stored in the freezer.
Material:
– 250 gr curly red chilies
– 100 gr red bird’s eye chilies (adjust the level of spiciness)
– 10 red onion cloves
– 6 cloves of garlic
– 3 medium sized red tomatoes
– 2 tsp salt
– 1 tsp granulated sugar
– Enough cooking oil for frying
How to make:
1. Wash all ingredients thoroughly, drain until there is no water left.
2. Blend or coarsely grind all the ingredients except salt and sugar.
3. Heat enough oil in a frying pan, saute the ground spices over medium heat.
4. Keep stirring regularly so that the spices don’t burn at the bottom.
5. Cook until the color turns darker, the oil starts to separate, and the unpleasant aroma disappears — a sign that the spices are really cooked.
6. Add salt and sugar, stir well, adjust the taste.
7. Remove, cool to room temperature before transferring to an airtight glass or plastic container.
8. Store in the refrigerator or freezer.
Duration: ±40 minutes
Servings: Around 400–450 gr of finished spices (enough for 8–10 cooking times)
2. Roasted Red Basic Seasoning
Toasting the ingredients before grinding produces a deeper flavor — less smoky, more aromatic, and a deeper red color. This method is suitable for those of you who want a variety of spices with different flavor characteristics than the usual stir-fry version. The roasting process also helps reduce the water content in the ingredients from the start so that the final spice results are drier and last longer.
Material:
– 200 gr large red chilies
– 150 gr curly red chilies
– 8 cloves of red onion, no need to peel
– 5 cloves of garlic, no need to peel
– 2 red tomatoes
– 2 tsp salt
– Enough cooking oil
How to make:
1. Place all the ingredients on a baking sheet or directly on the stove coals using a wire grate.
2. Grill or grill over medium heat until the surface of the ingredients is slightly charred and wilted evenly.
3. Cool briefly, peel the roasted shallots and garlic.
4. Blend all the baked ingredients using a blender or pestle to the desired texture.
5. Saute the ground spices in a little oil until cooked and the oil starts to separate.
6. Season with salt, adjust the taste, remove from heat and let cool.
7. Store in an airtight container in the refrigerator.
Duration: ±50 minutes
Servings: Around 350–400 gr of finished spices
3. Low Oil Red Basic Seasoning
For those of you who want to keep stock of spices but pay more attention to fat intake, this version uses as little oil as possible by relying on low heat cooking techniques for longer. The result is still perfectly cooked and long-lasting, but with much less oil content than the conventional version. The texture tends to be denser, suitable as a seasoning base for soupy or stir-fried dishes.
Material:
– 200 gr curly red chilies
– 75 gr cayenne pepper (optional, according to taste)
– 8 cloves of red onion
– 5 cloves of garlic
– 2 red tomatoes
– 1 tablespoon cooking oil
– 1.5 tsp salt
– ½ tsp sugar
How to make:
1. Boil all ingredients except salt and sugar for 5-7 minutes until the chilies and tomatoes are slightly soft.
2. Drain, cool briefly, then puree using a blender.
3. Heat 1 tablespoon oil in a non-stick frying pan.
4. Add the ground spices, cook over low heat while continuing to stir.
5. Add salt and sugar, stir well.
6. Cook until the spices are completely dry and cooked, around 25–30 minutes.
7. Remove, cool, then store in a sterile, airtight container.
Duration: ±45 minutes
Servings: About 300 gr of finished spices
General Questions
1. How long can the red base spice last and what are the signs that it is no longer suitable for use?
In the refrigerator, red base spices that are cooked until completely cooked can last 2-3 weeks. In the freezer, it can last up to 1-2 months. Signs that seasoning is no longer suitable: a sour or rancid odor appears, the color turns brown unevenly, or mold grows on the surface.
2. Does the storage container affect the shelf life of the spice?
Yes, very influential. Sterile glass containers are recommended over plastic because they do not absorb odors and are easier to clean thoroughly. Make sure the container is completely dry before filling and always use a clean and dry spoon every time you take spices to avoid external contamination.
3. Can this red base spice be used immediately without sauteing it again?
If it has been cooked until perfectly cooked when making it, this spice can be added directly to the dish at the final stage. However, for best results, keep sautéing briefly with the other ingredients so that the aroma of the spices comes out more and blends with the dish.
4. What types of dishes can use this red base spice?
The basic red seasoning is very flexible — it can be used for balado, stir-fry, red spiced chicken or fish, fried rice, fried noodles, stir-fried vegetables, even fried tempeh and potato chili sauce. This is one of the most versatile spices in the Indonesian kitchen.
5. Can the composition of the chili be modified for a less spicy version?
Can. For a milder taste, reduce the cayenne pepper and increase the large red chili which tends to be lower in spiciness. You can also add red pepper to enrich the color without significantly increasing the spicy taste.
(brl/tin)
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