Ulekande

Ulekande is a traditional Indonesian spice paste or condiment, commonly found in Javanese cuisine. It is prepared by grinding or pounding a variety of aromatic ingredients together until a fine paste is formed. The specific ingredients can vary by region and family recipe, but commonly include shallots, garlic, chilies, and spices such as turmeric, ginger, galangal, and candlenuts. Some recipes may also incorporate shrimp paste (terasi) for added umami depth, or fragrant herbs like lemongrass and kaffir lime leaves.

The preparation of ulekande traditionally involves a mortar and pestle (ulekan), which is where its name derives from. The vigorous pounding action not only breaks down the ingredients but also releases their essential oils and flavors, creating a potent and aromatic paste. Modern adaptations may utilize blenders or food processors for convenience, though some argue this alters the texture and intensity of the final product.

Ulekande serves as a fundamental flavor base for many Indonesian dishes. It can be sautéed until fragrant and then incorporated into stir-fries, curries, and stews. It is also frequently used as a marinade for meats and seafood, or mixed with coconut milk to create rich sauces. The spiciness of ulekande can range from mild to intensely hot, depending on the type and quantity of chilies used. Its versatility and foundational role in flavor development make it an indispensable element in Indonesian home cooking.