Rempah

It was my first time cooking Rempah. I choose to use Alan Goh's blog recipe.  It was really challenging as I was not sure whether I will succeed in rempah making.  Everything went fine except grinding the dry chillies took a longer time. As the dried chillies used was not alot, grinding job made it abit difficult.  But once all the cooking finished, the rempah smell so nice.

Recipe adapted from: https://travelling-foodies.com

Ingredients:

10 red chilies, chopped coarsely
20 dried red chilies, soaked in hot water until soft
10 buah keras(Candlenut)
30 shallots, peeled and sliced
10 cloves garlic, peeled and sliced
generous thumb length knob of ginger, sliced
generous thumb length knob of tumeric root, sliced
generous thumb length knob of galangal, sliced
8 stalks of lemongrass, lower 1/3 whitish portion only, sliced finely

1 cup cooking oil(for cooking stage)


Method:
1. Blend all the above ingredients except dried chillies. Then blend the dried chillies separately.
2. Pour oil into a heated wok.  Heat up the oil then pour the blended rempah paste in.
3. Using medium low heat, slow cook the paste till it turn to a nice red colour and glister, and when oil separate from the paste.
4. Off heat and let it cool completely before storing in container and let it chill in fridge or freezer.