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.

Post from: Blisstree

Rempah

Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.

More information from AsiaFood
From Wikipedia

And a recipe from Apple of My Eyes for Buko Pandan

Post from: Blisstree

Ingredient Spotlight: Pandan

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.

1 cup oil
1 cup shallots, sliced thin

Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take some out before the shallots turn brown so that you keep the flavor delicate and avoid making dishes taste bitter. Continue cooking shallots until golden, stirring frequently. Remove with slotted spoon, draining well, and continue to drain on paper towels.

Post from: Blisstree

Shallots and Shallot Oil

Right now, Simcook’s Bursting with Flavor Shrimp, Scallops and Gailan is waiting to be served. Gotta go eat!!

Post from: Blisstree

Nasi Lemak from Rasa Malaysia

To make this palate refresher, you need

1/4 fresh pineapple, cut into chunks
1 cucumber, peeled and sliced thinly
1 large shallot, sliced thinly
the juice of 1 lime
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoon dry-roasted and chopped shrimp paste/belachan (optional)

Toss everything in a bowl except for the chopped shrimp paste. Let stand 2-3 minutes, then toss in the belachan if using. Serve with grilled meats or fish, or over some hot rice. Quick and healthy!

Post from: Blisstree

Pineapple and Cucumber Pachidi