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.
My family rempah's recipe originated from my grandma and later modified by my aunt.
This recipe make 3.5kg of rempah, usually we will make this quantity & pack into smaller portion & freeze it.
Ingredients:
Big Onion - 8 nos
Shallots - 240g
Garlic - 70g
Tumeric - 20g (yellow ginger)
Galangal - 100g (blue ginger)
Candlenut - 100g
Belachan - 50g
Lemon grass - 3 stalks
Dried Chilli - 400g (soak with hot water to remove the seeds)
Seaonings:
1 tbsp Salt
2 tsp Sugar
1 tbsp Light soy sauce
2 tbsp Concentrated chicken stock
Method:
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.
0 comments :
Post a Comment