From balado to woku, get to know the differences between 5 types of red spices for Indonesian cooking

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Get to know the differences and tastes, and learn the recipe for making this red spice.

Brilio.net - Red spices are one of the characteristics of Indonesian cuisine that are appetizing. Its striking red color is often a sign of a delicious spicy taste. However, did you know that not all red spices have the same taste? Some are predominantly spicy, some are combined with a savory taste, and some even have a touch of sweet and sour.

In various regions, red spices have different characteristics depending on the spices used. From the typical balado from Minang to the popular woku in Sulawesi, each type of red spice has its own uniqueness. Let's get to know 5 types of red spices that are often used in Indonesian cuisine.

Balado is a typical Minangkabau red spice that is famous for its spicy and slightly sour taste. Usually, this spice is made from red chilies, shallots, garlic, tomatoes, salt, and lime or tamarind juice. The way to cook it is quite simple, namely by sauting it until fragrant and then mixing it with the main ingredients such as eggs, eggplant, fish, or meat.

Ingredients (for 4 servings):
- 10 large red chilies
- 5 cloves of shallots
- 3 cloves of garlic
- 2 red tomatoes
- 1 tsp salt
- 1 tsp granulated sugar
- 1 tsp lime juice
- Oil for frying

How to make:
1. Puree the red chilies, shallots, garlic and tomatoes.
2. Heat the oil, saute the ground spices until fragrant and cooked.
3. Add salt, sugar and lime juice, mix well.
4. Add the main ingredients such as eggs, fish, or eggplant, then stir until the spices are absorbed.

Originating from Manado, rica-rica seasoning has a fresh, spicy taste thanks to the use of lime leaves and lime juice. In addition to red chilies, shallots, and garlic, rica-rica is also often added with lemongrass to give it a distinctive aroma. The most famous dish using this seasoning is rica-rica chicken, but it can also be applied to fish, duck, or even seafood.

Ingredients (for 4 servings):
- 10 curly red chilies
- 5 red cayenne peppers
- 6 cloves of shallot
- 4 cloves of garlic
- 2 stalks of lemongrass, crushed
- 4 lime leaves
- 1 tsp salt
- 1 tsp granulated sugar
- 1 tsp lime juice
- Oil for frying

How to make:
1. Puree the red chilies, cayenne peppers, shallots and garlic.
2. Heat the oil, saute the ground spices with lemongrass and lime leaves until fragrant.
3. Add salt, sugar and lime juice, mix well.
4. Add the main ingredients such as chicken or fish, stir until cooked and the spices are absorbed.

Rujak seasoning is often associated with chicken or duck dishes, but it can also be used for grilled fish. The combination of red chilies, onions, shrimp paste, brown sugar, and tamarind creates a balanced spicy, sweet, and sour flavor.

Ingredients (for 4 servings):
- 8 curly red chilies
- 4 red cayenne peppers
- 5 cloves of shallots
- 3 cloves of garlic
- 1 tsp grilled shrimp paste
- 2 tbsp brown sugar, grated
- 1 tsp tamarind water
- Oil for frying

How to make:
1. Puree the chilies, onions and shrimp paste.
2. Heat oil, saute spices until fragrant.
3. Add brown sugar and tamarind water, stir until dissolved.
4. Add the main ingredients and cook until the spices are absorbed.

Sambal goreng has a milder spicy taste because it is often cooked with coconut milk.

Ingredients (for 4 servings):
- 10 large red chilies
- 5 cloves of shallots
- 3 cloves of garlic
- 200 ml coconut milk
- 1 stalk of lemongrass, crushed
- 2 bay leaves
- 1 tsp salt
- 1 tsp granulated sugar
- Oil for frying

How to make:
1. Puree the chilies, shallots, and garlic.
2. Heat the oil, saute the spices until fragrant, add the lemongrass and bay leaves.
3. Add coconut milk, salt, and sugar, stir until thickened.
4. Add the main ingredients and cook until cooked.

Woku seasoning comes from Sulawesi and is famous for its distinctive spicy aroma.

Ingredients (for 4 servings):
- 8 curly red chilies
- 5 red cayenne peppers
- 6 cloves of shallot
- 4 cloves of garlic
- 1 stalk of lemongrass, crushed
- 3 lime leaves
- 2 turmeric leaves, sliced
- 1 tomato, cut into pieces
- 1 tsp salt
- 1 tsp granulated sugar
- Oil for frying

How to make:
1. Puree the red chilies, cayenne peppers, shallots and garlic.
2. Heat the oil, saute the ground spices with lemongrass, lime leaves, and turmeric leaves until fragrant.
3. Add salt, sugar and tomatoes, mix well.
4. Add the main ingredients such as chicken or fish, stir until cooked and the spices are absorbed.

Javanese red spices usually have a sweeter taste due to the use of brown sugar and sweet soy sauce. Meanwhile, red spices from other regions such as Sumatra and Sulawesi are more dominantly spicy and rich in spices without the addition of excessive sweeteners. For example, balado from Minang is more sour, while rica-rica from Manado is fresher with the aroma of lime leaves.

To store red spices for a long time, store them in an airtight container and place them in the refrigerator. If you want them to last longer, you can fry the spices until they are completely cooked and then store them in a closed container. Red spices that have been cooked with oil can last up to a week in the refrigerator and several months if frozen in the freezer.

(brl/tin)