Menumis: The Art of Frying the Bumbu
I
Origin
Not yet written for this entry.
II
Description
Menumis — the act of frying the bumbu in oil until the oil separates — is the single most important cooking VERB in Indonesian cuisine. It is not "sautéing" (which implies tossing). It is not "sweating" (which implies gentle heat). It is FRYING — the bumbu paste is in contact with hot oil and is being actively cooked until its moisture evaporates, its raw flavours transform, and the oil separates from the paste (minyak sudah keluar — INDO-BUMBU-01).
III
The Thread
—Indian tadka/chaunk (same concept — frying spices in oil to transform their flavour before adding liquid), Mexican sofrito (same concept — frying aromatic base until the flavours develop)
IV
Flavour Context
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Pillars V — VII
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