Rempah Spice Paste

More from this source
Martha Stewart


Add a comment


1 cup peeled shallots

15 candlenuts

1 (0.2-ounce) cube belachan (shrimp paste)

1 (0.2-ounce) cube fresh turmeric

2 (4-inch) pieces lemongrass stem, coarsely chopped

15 cloves garlic

1 (0.4-ounce) cube galangal

1 large (about 4 inches long) fresh red Thai or Indonesian finger chile, stem, ribs, and seeds removed

12 to 15 dried Indian finger chiles, soaked and seeded or 3 to 4 teaspoons cayenne pepper

2 teaspoons coriander powder

0.2 ounces Laksa or dried, crushed holy basil leaves

1 cup dried shrimp

You might also like

Coconut Curried Yam And Chickpea Soup
Spiced Red Lentil Soup
The British Larder
Chicken Tikka Masala And Cumin Scented Green Pe...
Indian Simmer
Thai-Spiced Pumpkin Soup Recipe
101 Cookbooks
Roasted Butternut Pumpkin Soup
Veggie Num Num
Goat Curry With Five Whole Spices
Indian Simmer
Skinny And Spiced Winter Squash Soup Ala Sting
The Skinny
Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Salted Butter Caramels
David Lebovitz
Curried Noodle Patties
101 Cookbooks