Rempah Paste Recipes

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REMPAH PASTE



Rempah Paste image

Make and share this Rempah Paste recipe from Food.com.

Provided by Jewelies

Categories     Thai

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 8

5 tablespoons coriander seeds
1 1/2 teaspoons white peppercorns
1 1/2 teaspoons cumin seeds
13 garlic cloves
26 candlenuts
7 stalks lemongrass
3 pieces coriander roots
1 1/2 tablespoons fennel seeds

Steps:

  • Dry roast the dry spices separately in a frying pan.
  • When cool, grind them to a powder in a spice grinder.
  • Finely chop the rest of the ingredients.
  • Place in a food processor and process to a fine paste.
  • Keeps for 2-3 weeks, refrigerated.

Nutrition Facts : Calories 69.8, Fat 2.6, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 13, Fiber 6, Sugar 0.2, Protein 3

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

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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