What goes in
- 300 g shallots
- 8 garlic cloves
- 6 lemongrass stalks, tender white parts
- 80 g galangal
- 60 g fresh turmeric
- 60 g candlenuts
- 40 g ginger
- 6–10 soaked dried chillies
- 200 ml cooking oil
- 2 tsp salt
← PrepMEASURED BATCH METHOD DONENESS STORAGE JB / SINGAPORE REFERENCE
CORE BASE · 12–15 DISHES
REMPAH
Malay/Nyonya rempah
Mild cooked aromatic paste of shallot, lemongrass, galangal, turmeric and candlenut for coconut curries, laksa and rendang branches.
PORTION175 ml puck
STARTER BATCH×6
FREEZE AS150–200 ml pucks
LINKED MIDS2
Cook to the cue
- 01
Blend aromatics with a little oil to a smooth paste.
- 02
Fry in remaining oil over medium-low 25–40 minutes, stirring.
- 03
Keep heat low enough that turmeric/candlenut do not scorch.
- 04
Stop only when the paste is rounded, glossy and oil-separated.
The pan, not the clock.
01
Sharp raw shallot/lemongrass smell mellows
02
Paste darkens slightly
03
Texture becomes cohesive and glossy
04
Oil separates and pools
Freeze in 150–200 ml pucks. Fridge ~1 week; freezer ~3 months.
Wet markets are ideal for lemongrass, galangal, turmeric and candlenut. Fresh turmeric is strongly preferred for lemak-style dishes.
Nyonya Cooking rempah / rendang technique
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