Rempah

Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. It is the first thing that hits the hot oil and is cooked until fragrant and the oil reappears, thereby permeating everything else that goes into the dish. Storebought curry powder will liven up a bland dish, but curry paste, especially if homemade and fresh, brings a richness several levels higher. Storebought curry pastes are acceptable and used by home cooks everywhere, but why deny yourself the satisfaction of having made it from scratch?

The rempah I’m making in the picture is Bee’s recipe at Rasa Malaysia, which she uses for Nasi Lemak (I’m posting that one in a bit). And here are a couple more: Ching’s Rempah Udang and a vegetarian version from Smitha.