Rempah Paste Recipes

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

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.

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