D'Open Kitchen

COOKING FOR THE SOUL

Rempah (Spice Paste)

Name: Rempah (Spice Paste)
Prep time: 20 min
Cook time: 90 min
Ingredients: 100 g Dried Chilli (soak and seeds removed); 5 piece Big Chillies; 2 piece Chilli Padi; 10 cloves Garlic; 15 piece Shallots; 1 cm Turmeric; 20 g Galangal; 1 tbsp Lemongrass (Minced); 5 piece Candlenut; 1 tbsp Belacan; 200 g Oil; 2 tbsp Palm Sugar; 1 knot Pandan Leaf; 1 tsp Salt

Recipe by

Trish yee

Rempah is a Malay word that means spice paste and it is a blend of asian spices and herbs. Many asian recipes especially Singapore, Malaysian and Indonesian cuisine will require a rempah base. Dishes like laksa, curries, chillies, rendang etc will all require rempah. A good rempah recipe is what you will need to get you started in Asian cooking.

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Prep Time 20

Cook Time 1 30

Course Sauce

Cuisine Malay, Singapore

Servings gm

Calories 1250 kcal

Equipment

Food Processor
Wok

Ingredients

Rempah Ingredients

100 g Dried Chilli soak and seeds removed
5 piece Big Chillies
2 piece Chilli Padi
10 cloves Garlic
15 piece Shallots
1 cm Turmeric
20 g Galangal
1 tbsp Lemongrass Minced
5 piece Candlenut
1 tbsp Belacan

Others

200 g Oil
2 tbsp Palm Sugar
1 knot Pandan Leaf
1 tsp Salt

Instructions

Toast the belacan.
Blend all the rempah ingredients till fine paste.
Heat half the oil and add pandan leaf and add the paste and belacan to fry.
Add table spoons of oil in as you fry.
Continue frying for 1-2 hours till it turns dark red and oil comes out.
Season with salt and palm sugar and ikan bilis stock powder (optional)

Notes

Did you know we teach how to make this rempah at our Cooking Class in Singapore?

Nutrition

Calories: 1250kcal

Keyword asian, chilli, spicy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.