Rempah

The Nonya cooking ingredient Rempah is a ground mixture of fresh herbs and dried spices, often consisting of some five or more items. Cooking with rempah is an important technique employed by cooks in Malaysia, Singapore, Indonesia and to a lesser extent Thailand, most likely an influence of the Indian.

Rempah

Rempah

There are endless Southeast Asian dishes based on rempah, laksa, chicken curry and sambal sting ray are some of Singapore’s favourites, just to name a few.

Rempah making is thus the first thing anyone interested in Southeast Asian cooking should learn. While there are some great favourite mixtures, there is no standard quantity and as a result every cook has her favourite mix different from her neighbour’s. Remember there is no need to follow any recipe to its last detail. Rempah making is not a scientific equation but an art for creative minds.

It may seem all too strange or difficult for anyone new to Southeast Asian cooking, but it is in fact rather simple once you know the basic. And the result will be an unending list of wonderful tropical dishes that are fast and easy to prepare.

Fresh and dried chillies, galangal, turmeric and lemon grass form the basis of most rempah. Garlic, ginger, coriander seeds, shrimp paste (belachan), candle nuts, dried shrimps, bean paste and many other herbs and spices are often added, depending on the dish you are preparing. Knowing the nature of each ingredients will help one create endless new mixtures according to one’s liking.

Rempah should not be made in a food processor. Simply mincing ingredients in a food processor will not produce the depth of flavours and crushed texture produced in a mortar and pestle. Unfortunately, pounding rempah is a time-consuming process, a luxury for many busy home cooks today – however, the results are definitely worth the effort.

Pounding rempah does require some skill to ensure a smooth, well-blended paste. While not exhaustive, here are some things we’ve found useful when working a mortar and pestle.

  • Place your mortar and pestle on the floor while in use, as the force created by pounding the pestle against the mortar can damage a kitchen benchtop.
  • Place a cork-board or a folded towel underneath your mortar to protect your flooring. This will also help muffle the noise if you live in an apartment.
  • While pounding the rempah, only use sufficient force necessary to break up the ingredients. Too much force and your ingredients will be flying in all directions.
  • Hold the pestle at a 45-degree angle and pound slowly in a clockwise or counter-clockwise motion around the base of the mortar. Avoid hitting the sides of the mortar in order to minimise noise.
  • Pound dry ingredients first, then add the ‘wet’ ingredients with a higher water content, such as shallots and onions.
  • Thoroughly pound each ingredient before adding the next. This will help ensure a consistent texture in your rempah.
  • As the amount of ingredients inside the mortar increases, scrape down the sides occasionally with a spoon to aid even pounding.

Comments via Facebook

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.