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Bumbu is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. It is commonly found in Indonesian cuisine, which includes its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is spread over various meats, poultries, seafoods and vegetables; used in stews, soups, barbecue, sotos, gulais, and also as a common addition to Indonesian-style instant noodles.The spice mixture are commonly made by slicing, chopping, grounding, beating, bruising or sometimes burning the spices, using traditional cooking tools such as stone pestle and mortar, to modern blender or food processor. The bumbu mixture usually were stir fried in hot cooking oil first to release its aroma, prior to adding main ingredient (meats, poultry, or fishes).==Function==The main function of ''bumbu'' is actually the same as common spices; as flavouring agent, to add, enrichen and/or to enhance taste and aroma. However, in tropical Indonesian climate, prior to the discovery of refrigeration technology, the cooking and preparing food through spicing was used to kill the dangerous microbes and to improve food safety. The spices used in Indonesian bumbus such as garlic, shallot, ginger and galangal that are used in ''rendang'' have antimicrobial properties and serve as natural organic preservatives.(Winiati Pudji Rahayu, Aktivitas Antimikroba Bumbu Masakan Tradisional Hasil Olahan Industri Terhadap Bakteri Patogen Perusak ) Some of spices are known to inhibit the growth of microbes. That is why if cooked properly, dry ''rendang'' can last for as long as four weeks and still safe to be consumed.(Indonesia Proud: William Wongso: Duta Rendang di Dunia Kuliner Internasional )
Bumbu is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes.〔
〕 It is commonly found in Indonesian cuisine, which includes its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is spread over various meats, poultries, seafoods and vegetables; used in stews, soups, barbecue, sotos, gulais, and also as a common addition to Indonesian-style instant noodles.
The spice mixture are commonly made by slicing, chopping, grounding, beating, bruising or sometimes burning the spices, using traditional cooking tools such as stone pestle and mortar, to modern blender or food processor. The bumbu mixture usually were stir fried in hot cooking oil first to release its aroma, prior to adding main ingredient (meats, poultry, or fishes).
==Function==
The main function of ''bumbu'' is actually the same as common spices; as flavouring agent, to add, enrichen and/or to enhance taste and aroma. However, in tropical Indonesian climate, prior to the discovery of refrigeration technology, the cooking and preparing food through spicing was used to kill the dangerous microbes and to improve food safety. The spices used in Indonesian bumbus such as garlic, shallot, ginger and galangal that are used in ''rendang'' have antimicrobial properties and serve as natural organic preservatives.〔(Winiati Pudji Rahayu, Aktivitas Antimikroba Bumbu Masakan Tradisional Hasil Olahan Industri Terhadap Bakteri Patogen Perusak )〕 Some of spices are known to inhibit the growth of microbes. That is why if cooked properly, dry ''rendang'' can last for as long as four weeks and still safe to be consumed.〔(Indonesia Proud: William Wongso: Duta Rendang di Dunia Kuliner Internasional )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Bumbu is the Indonesian word for spices mixture or seasoning, and it commonly appears in the names of certain spice mixtures, sauces and seasoning pastes. It is commonly found in Indonesian cuisine, which includes its regional variants such as Balinese, Javanese, Sundanese, Padang, Batak and Manado cuisines. It is spread over various meats, poultries, seafoods and vegetables; used in stews, soups, barbecue, sotos, gulais, and also as a common addition to Indonesian-style instant noodles.The spice mixture are commonly made by slicing, chopping, grounding, beating, bruising or sometimes burning the spices, using traditional cooking tools such as stone pestle and mortar, to modern blender or food processor. The bumbu mixture usually were stir fried in hot cooking oil first to release its aroma, prior to adding main ingredient (meats, poultry, or fishes).==Function==The main function of ''bumbu'' is actually the same as common spices; as flavouring agent, to add, enrichen and/or to enhance taste and aroma. However, in tropical Indonesian climate, prior to the discovery of refrigeration technology, the cooking and preparing food through spicing was used to kill the dangerous microbes and to improve food safety. The spices used in Indonesian bumbus such as garlic, shallot, ginger and galangal that are used in ''rendang'' have antimicrobial properties and serve as natural organic preservatives.(Winiati Pudji Rahayu, Aktivitas Antimikroba Bumbu Masakan Tradisional Hasil Olahan Industri Terhadap Bakteri Patogen Perusak ) Some of spices are known to inhibit the growth of microbes. That is why if cooked properly, dry ''rendang'' can last for as long as four weeks and still safe to be consumed.(Indonesia Proud: William Wongso: Duta Rendang di Dunia Kuliner Internasional )」の詳細全文を読む
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