How to make Malay Rempah: Unlock Nyonya🌶 and Malay🌶 Cooking 🔥 (English Sub/中文字幕）

Important timestamps:
0:00 - Introduction
0:41 - Essential Ingredients
3:38 - Blending Process
4:59 - Cooking Process
6:37 - Rempah Usage

Do you believe that you can stop buying so many sauces in your house just to make your favourite Nyonya and Malay dishes at home? Do you think you can use just one Rempah paste to make most Nyonya and Malay dishes? With this homemade basic rempah, yes you can! (P.S. subscribe to our channel for more upcoming Nyonya and Malay dishes!)

I've always preferred to have my own rempah and sambals made at home as they are more customisable and there's not cost cutting to sacrifice for taste. compared to those that are commercially made! Here's how you can make your own Rempah at home too! Quantities are listed for one standard takeaway box amount of chilli, which can make about 2-3 dishes. You can just multiply the recipe to make a larger amount!

Ingredients you need:
300g Shallots
10 Cloves garlic
10 Red Chilli
4 Birds' Eye Chilli
70g Dried Chilli
10 Candlenuts
50g Galangal
50g Tumeric
4 Stalks Lemongrass
20g Belacan
2 tsp Salt
2 tsp Sugar

Steps:
1. Soak Dried Chilli and Candlenuts for at least 1 hour
2. Remove seeds within all chillies.
3. Blend shallots with garlic first and save for later use (paste A).
4. Blend remaining ingredients finely (paste B).
5. Toast belecan and add into paste B when mixing.
6. Add 2 tbsp vegetable oil and fry paste A until colour turns yellow and fragrance is strong.
7. Add paste B and mix well, fry for 25-40 minutes, mixing occasionally every half to one minute. Add about 1-2 tbsp of oil every time the rempah becomes dry and difficult to mix.
8. When the oil is forced out of the chilli and they have turned dark, season lightly with 2 tsp salt and 2 tsp sugar.
9. Remove and cool overnight. I recommend only using after 1 day so that the belacan taste is more apparent.