Making Rempah (Basic Chilli Paste)

Peranakan cooking is all about the Rempah.  Once you have mastered the making of the basic Rempah, you can cook so many dishes.  The all time favourites, Curry Chicken, Sambal Prawns, Sambal Fish ,Lontong, Laksa and not forgetting my specialty, Mengkabo (Chilli Pork Ribs or Belly Pork). Some recipes vary a little here and there, but the Rempah is a basic. I always blend more and pack them into individual portions for future use.


Ingredients (For Blending)

200 grams shallots, peeled

50 grams candlenuts

100 grams dried chillies, soaked. (remove seeds)

100 grams big red chillies (remove seeds)

50 grams belachan toasted (shrimp paste)

50 grams sliced galangal (blue ginger)

50 grams sliced turmeric (yellow ginger)

50 grams sliced serai (lemongrass)

Total of 8 items (remember the no. 8 always then you won’t miss out anything)

Blend with a little water till fine. Heat a tablespoon cooking oil, fry rempah on slow fire till you see a layer of oil oozing out.  Cool and divide into portions and zip blog for freezing.