{"id":5290,"date":"2026-09-11T14:53:52","date_gmt":"2026-09-11T14:53:52","guid":{"rendered":"https:\/\/sslbelacan.com\/?page_id=5290"},"modified":"2026-09-11T15:06:40","modified_gmt":"2026-09-11T15:06:40","slug":"universal-rempah-base","status":"publish","type":"page","link":"https:\/\/sslbelacan.com\/cn\/universal-rempah-base\/","title":{"rendered":"Universal Rempah Base"},"content":{"rendered":"
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Universal Rempah Base (Rempah\nAsas)<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Step-by-Step Instructions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Toast the Belacan: <\/b>In a dry pan over low heat, gently toast your crumbled belacan for 2\u20133 minutes until fragrant. Home Tip: You\u2019ll know it\u2019s ready when your mouth starts watering!In an air-fryer- wrap belacan in foil. Spray oil and fry it for 10 mins at 180 degrees. Hassle-free, minimal odor, and completely ready to use!

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  2. Blend Without Water: <\/b>Toss all the fresh ingredients, dried chilies, toasted belacan, and half of the cooking oil <\/b>into your heavy-duty blender. Using oil instead of water to blend keeps the paste concentrated, prevents dangerous oil spatter later, and extends its shelf life. Blend into a smooth, vibrant red paste.

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  3. Saut\u00e9 to <\/b>Pecah Minyak<\/i><\/b>: <\/b>Heat the remaining oil in a wok or deep pan over medium-low heat. Pour in your paste. Cook slowly, stirring often, for 12\u201315 minutes. Watch as the moisture evaporates and a glossy layer of red oil separates from the paste. That’s pecah minyak<\/i>\u2014the exact moment maximum flavor is unlocked!

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  4. Cool & Store: <\/b>Let the rempah cool completely. Transfer it to sterilized glass jars. Top with a thin layer of cooking oil to seal out air.Storage Tip: <\/b>Store in the fridge for up to 3 weeks<\/b>, or freeze in ice cube trays for up to 3 months<\/b>. Pop out 2\u20133 cubes whenever you need a flavor boost!<\/li><\/ol>
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      Prep time: <\/b>10 mins
      Cook time: <\/b>15 mins
      Yield: <\/b>~1 kg (4 cups)<\/p>

      \u539f\u6599<\/strong><\/p>

      • SSL Belacan: <\/b>50g (crumbled and toasted)<\/span><\/li>
      • Shallots:<\/strong> 400 g (roughly chopped; or red onions)<\/li>
      • Garlic:<\/strong> 150g (peeled)<\/li>
      • Dried Red Chilies:<\/strong> 100g (deseeded and soaked in hot water until soft)<\/li>
      • Fresh Red Chilies:<\/strong> 150g (roughly sliced)<\/li>
      • Fresh Lemongrass:<\/strong> 4 stalks (white parts only, finely sliced)<\/li>
      • Fresh Turmeric:<\/strong> 30g (peeled and sliced)<\/li>
      • Fresh Ginger:<\/strong> 50g (peeled and sliced)<\/li>
      • Cooking Oil:<\/strong> 250ml (vegetable oil)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Universal Rempah Base (Rempah Asas) Step-by-Step Instructions Toast the Belacan: In a dry pan over low heat, gently toast your crumbled belacan for 2\u20133 minutes until fragrant. Home Tip: You\u2019ll know it\u2019s ready when your mouth starts watering!In an air-fryer- wrap belacan in foil. Spray oil and fry it for 10 mins at 180 degrees. Hassle-free, minimal odor, and completely ready to use! Blend Without Water: Toss all the fresh ingredients, dried chilies, toasted belacan, and half of the cooking oil into your heavy-duty blender. Using oil instead of water to blend keeps the paste concentrated, prevents dangerous oil spatter later, and extends its shelf life. Blend into a smooth, vibrant red paste. Saut\u00e9 to Pecah Minyak: Heat the remaining oil in a wok or deep pan over medium-low heat. Pour in your paste. Cook slowly, stirring often, for 12\u201315 minutes. Watch as the moisture evaporates and a glossy layer of red oil separates from the paste. That’s pecah minyak\u2014the exact moment maximum flavor is unlocked! Cool & Store: Let the rempah cool completely. Transfer it to sterilized glass jars. Top with a thin layer of cooking oil to seal out air.Storage Tip: Store in the fridge for up to 3 weeks, or freeze in ice cube trays for up to 3 months. Pop out 2\u20133 cubes whenever you need a flavor boost! \u00a0 Ingredients Prep time: 10 minsCook time: 15 minsYield: ~1 kg (4 cups) Ingredients SSL Belacan: 50g (crumbled and toasted) Shallots: 400 g (roughly chopped; or red onions) Garlic: 150g (peeled) Dried Red Chilies: 100g (deseeded and soaked in hot water until soft) Fresh Red Chilies: 150g (roughly sliced) Fresh Lemongrass: 4 stalks (white parts only, finely sliced) Fresh Turmeric: 30g (peeled and sliced) Fresh Ginger: 50g (peeled and sliced) Cooking Oil: 250ml (vegetable oil)<\/p>","protected":false},"author":1,"featured_media":5292,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-5290","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nAyam Merah Recipe Ingredients | SSL BELACAN<\/title>\n<meta name=\"description\" content=\"Explore Ayam Merah recipes with marinated chicken drumsticks. 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