Rempah Paste

8 ingredients
5 steps

Ingredients

  • 5 tablespoons coriander seeds
  • 1 1/2 teaspoons white peppercorns
  • 1 1/2 teaspoons cumin seeds
  • 13 garlic cloves
  • 26 candlenuts
  • 7 stalks lemongrass
  • 3 pieces coriander roots
  • 1 1/2 tablespoons fennel seeds

Directions

  1. 1
    Dry roast the dry spices separately in a frying pan.
  2. 2
    When cool, grind them to a powder in a spice grinder.
  3. 3
    Finely chop the rest of the ingredients.
  4. 4
    Place in a food processor and process to a fine paste.
  5. 5
    Keeps for 2-3 weeks, refrigerated.

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