Rempah Malaysian Spice Paste


  • 100g Galangal
  • 50g fresh ginger
  • 40g Turmeric powder
  • 4 stalks Lemongrass
  • 200g Fresh red chilli
  • 6 cloves Garlic
  • 350g Shallots
  • 40g Candlenuts
  • 10 Dried red chilli deseeded and soaked
  • 1.5 teaspoons Salt
  • 2 teaspoons Sugar
  • 200ml Vegetable or palm oil


  1. Soak dried chillies for 20 minutes strain then remove seeds.
  2. Clean the shallots, galangal, garlic, lemongrass, ginger and remove the seeds from the fresh chillies and roughly chop.
  3. Place the prepared ingredients in the robot coupe with the salt ,sugar and candlenuts then process to a fine paste you can add up to 100ml of vegetable oil to aid processing.
  4. Cook out the completed paste over moderate heat for approximately 30minutes stirring often.
  5. Store in steralised Jars in the pantry for up to 3 months.

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