Brunei Curry Spice Mix Rempah Recipes

CURRY SEASONING RECIPE

Curry Seasoning Recipe image

I love a good curry sauce! It's perfect on my mulligatawny recipe!

Provided by Kristi @ HomesteadWishing.com

Categories Recipes

Time 5m

Number Of Ingredients 4

Ingredients

2 tbsp cumin
1 1/2- 2 tbsp coriander
2 tbsp turmeric
1 1/2 tsp cardamom

Steps:

Combine all ingredients in a bowl and mix well.
Place in an airtight container for storage.

Nutrition Facts : Calories 20 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BRUNEI CURRY SPICE MIX (REMPAH)

Brunei Curry Spice Mix (Rempah) image

Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass, spicy chili powder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. You can eat Rempah in any curry - vegetarian, chicken, fish, meat. The original recipe calls for anchovy paste, giving it that nice salty flavor. I have subbed miso paste, which also has a nice salty flavor. From Global Table Adventure.

Provided by Sharon123

Categories Nuts

Time 10m

Yield 2 curries, enough for

Number Of Ingredients 10

Ingredients

1/8 cup cashews
1 onion
3 garlic cloves
1 teaspoon chili powder
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon miso (original recipe calls for anchovy paste-use that if you like to make it authentic)
1 tablespoon chopped fresh lemongrass
1 inch fresh ginger, chopped
1 tablespoon vegetable oil

Steps:

Add all ingredients to a small food processor. Process till almost smooth.
There'll be some small pieces but don't worry, you'll cook everything soft when you use it to make a curry or whatever you're making. You just need a little oil and a hot pan.
You can add in some coconut milk to make it richer, thin out with water if you need to. Add veggies and if you wish meat or fish and you have a flavorful dish!

Nutrition Facts : Calories 167.1, Fat 11.8, SaturatedFat 1.9, Sodium 388.3, Carbohydrate 14.1, Fiber 2.8, Sugar 3.5, Protein 3.6

MILD CURRY POWDER

Mild Curry Powder image

A fragrant yellow curry powder to use in soups, sauces, rice, and anything else you can think of!

Provided by Curry

Categories World Cuisine Recipes Asian Indian

Time 2m

Yield 20

Number Of Ingredients 6

Ingredients

2 tablespoons ground cumin
2 tablespoons ground coriander
2 teaspoons ground turmeric
½ teaspoon crushed red pepper flakes
½ teaspoon mustard seed
½ teaspoon ground ginger

Steps:

In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

Nutrition Facts : Calories 6.5 calories, Carbohydrate 0.8 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1.3 mg

INDIAN SPICE MIX

Indian Spice Mix image

A spice mix that I found on the web. I use it in currys, soup and even in a dressing if I want it to be a little spicy or have a hint of an Asian flavour.

Provided by Chef Dudo

Categories Asian

Time 5m

Yield 7 tablespoons

Number Of Ingredients 7

Ingredients

2 tablespoons curry
2 tablespoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon

Steps:

Put all ingredients in a mixing bowl.
Mix well.
Store in a glass jar.
It will keep for several weeks.
I use 2-3 tablespoons in a curry for 4 people.
For a dressing-about 1 tablespoon.
These are estimates, follow your own tastebuds.

TRINIDAD CURRY POWDER

Trinidad Curry Powder image

Hot pepper is notably absent from this mixture-unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.

Provided by Ramin Ganeshram

Categories Curry Spice ingredient Cardamom Coriander Cumin Peanut Free Tree Nut Free Wheat/Gluten-Free Dairy Free Soy Free

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

6 cardamom pods
1 cup coriander seeds
¼ cup cumin seeds
1 Tbsp. mustard seeds
1 Tbsp. fenugreek seeds
10-15 curry leaves (optional)
¼ cup whole black peppercorns
6 whole cloves
⅓ cup plus 1 Tbsp. ground turmeric

Steps:

Break open the cardamom pods, remove the seeds, and discard the pods.
Place the cardamom seeds, coriander, seeds, cumin seeds, mustard seeds, fenugreek seeds, and curry leaves in a heavy frying pan and toast, swirling for about 5 minutes, until the spices begin to release their aromas.
Place the toasted spices in a food processor or spice grinder and add the peppercorns and cloves. Grind the mixture to a find powder. Stir in the turmeric.
Store in an airtight container. If stored properly, curry powder will keep for at least two months.

REMPAH SPICE PASTE

Rempah Spice Paste image

Use this rempah spice paste to make KF Seetoh's Laksa, a popular Singaporean street food.

Provided by Martha Stewart

Categories Cuisine-Inspired Recipes

Number Of Ingredients 12

Ingredients

1 cup peeled shallots
15 candlenuts
1 (0.2-ounce) cube belachan (shrimp paste)
1 (0.2-ounce) cube fresh turmeric
2 (4-inch) pieces lemongrass stem, coarsely chopped
15 cloves garlic
1 (0.4-ounce) cube galangal
1 large (about 4 inches long) fresh red Thai or Indonesian finger chile, stem, ribs, and seeds removed
12 to 15 dried Indian finger chiles, soaked and seeded or 3 to 4 teaspoons cayenne pepper
2 teaspoons coriander powder
0.2 ounces Laksa or dried, crushed holy basil leaves
1 cup dried shrimp

Steps:

Place all ingredients in the bowl of a food processor along with 3/4 cup plus 2 tablespoons water. Process until smooth.

CURRY SEASONING MIX

Curry Seasoning Mix image

I've been making this seasoning blend for many years. Try sprinkling it on pork chops, seafood, chicken and steak. -Bonnie Poole, Madison, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 5m

Yield about 1 cup.

Number Of Ingredients 9

Ingredients

3/4 cup salt
2 teaspoons onion powder
2 teaspoons curry powder
2 teaspoons ground mustard
2 teaspoons ground turmeric
2 teaspoons paprika
1-1/2 teaspoons garlic powder
1 teaspoon sugar
1 teaspoon dried thyme

Steps:

In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.

Nutrition Facts :

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