Nov 2, 2008

Chilli Base - Rempah

Rempah is a chilli paste make of a ground mixture of fresh & dried spices. Many Asian dishes use rempah like curry chicken, laksa & sambal seafood.

My family rempah's recipe originated from my grandma and later modified by my aunt.

This recipe make 2.5kg of rempah, usually we will make this quantity & pack into smaller portion & freeze it.

Big Onion - 8 nos
Shallots - 240g
Garlic - 70g
Tumeric - 20g (yellow ginger)
Galangal - 100g (blue ginger)
Candlenut - 100g
Belachan - 80g
Lemon grass - 3 stalks
Dried Chilli - 400g (soak with hot water to remove the seeds)

1. Peel & cut all ingredient into small pcs
2. Use chopper to blend all ingredients into a smooth paste.
3. Heat oil & fry the rempah till colour darken & oil surface.
4. Cool & pack into small portion, freeze it. To defroze as & when needed.


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