Universal Rempah Base (Rempah Asas)

Step-by-Step Instructions

  1. Toast the Belacan: In a dry pan over low heat, gently toast your crumbled belacan for 2–3 minutes until fragrant. Home Tip: You’ll know it’s 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!

  2. 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.

  3. Sauté 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 12–15 minutes. Watch as the moisture evaporates and a glossy layer of red oil separates from the paste. That’s pecah minyak—the exact moment maximum flavor is unlocked!

  4. 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 2–3 cubes whenever you need a flavor boost!
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Ingredients

Prep time: 10 mins
Cook time: 15 mins
Yield: ~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)
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