Homemade Gluten-Free Nasi Goreng Spice Blend
Materials
- 20 g Lemongrass powder
- 20 g Shallot powder
- 12 g Garlic powder
- 12 g Ginger Powder
- 11 g Ground Coriander
- 11 g Ground Cumin
- 5 g Ground Turmeric
- 2 g Dried Kafiir lime leaves
- 2 g Ground Cassia
- 2 g Ground Cloves
- 2 g Ground Star Anise
- 1 g Black Pepper fine
- 1 g Ground Nutmeg
Instructions
- 1. Measure & Toast Whole Spices (Optional): Prep time: 7 mins.If you're using whole coriander, cumin, or star anise, lightly toast them in a dry skillet over medium heat for 60–90 seconds, or until fragrant, before grinding. This simple step releases their natural aromatic oils, resulting in a richer, more flavorful seasoning blend.2. Pulverize Coarse Components: Processing time: 2 mins.Place the dried kaffir lime leaves, dried lemongrass, cassia, and star anise into a dedicated spice grinder. Grind until the mixture becomes a fine, uniform powder. The finer the texture, the more evenly the seasoning will blend and coat your fried rice.3. Sift and Integrate Powders: Blending time: 1 min.Transfer the freshly ground spices to a glass mixing bowl, then add the shallot powder, garlic powder, ginger, and turmeric. Whisk everything together until the blend is evenly combined and has a consistent golden-yellow colour throughout.Leena Spices TipFor a more traditional bumbu-style approach, mix the spice blend with a little oil, crushed garlic, and a splash of soy sauce to create a quick aromatic paste. This helps the spices dissolve and coat the ingredients evenly, adding a deeper, more rounded flavour to your dish.