This generic spice paste is the basic for many Nyonya dishes, such as Laksa Lemak/ Singapore Laksa, and other Nyonya and Malay dishes. It can be prepared in advance, and kept in freezer until it is needed for cooking.
Ingredients (making a batch of 1kg rempah to save efforts in making multiple batches):
280g Red Chillies, remove seeds
40 Dried Chillies, soaked in hot water until soft, remove seeds
20 Candlenut / buah keras
440g Shallots, peeled
100g Garlic, peeled
80g Ginger, sliced
40g Turmeric Root, sliced
40g Galangal, sliced
16 Stalks Lemon Grass (use only the lower 1/3 whitish portion), sliced
8 Bird's eye chillies / cili padi, remove seeds (Optional)
Methods:
1. Chop and blend or pound all spice ingredients together into a fine paste.
2. Heat up generous amount of cooking oil over medium low heat, gently saute blended spices until fragrant. The spices should darken considerably and starts to glisten as the oil begins to separate from the paste.
3. When spice paste is cooked, leave it to cool completely. Store the paste in air tight container in the fridge for next day's use, or portion the paste to desired portion and keep it in the freezer for later use.
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