Rempapa’s Penang kaffir lime and white pepper spice paste makes the perfect base for curries, and can also be used as a marinade. This citrussy fresh spice is a complex blend of 14 ingredients – including onions, galangal (a member of the ginger family), ginger, kaffir lime leaf and warm Sarawak white pepper – and can be used in the following ways:
- In a curry. Gently fry 2 tbsp in oil until fragrant, then add 200ml coconut milk, a pinch of salt and green vegetables. Leave to simmer and serve topped with crushed peanuts
- As a marinade for prawns. Mix 2 tbsp with 100ml coconut milk, pour over the prawns and leave for 20 minutes before barbecuing or grilling
- Add 1 tbsp to a pan with a little oil, heat, then add noodles for a stir-fry
‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made with aromatic herbs and spices, rempah takes time (and elbow grease) to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze. Lee took production one step further and carefully developed four jarred pastes (inspired by family recipes) all free from preservatives, gluten and dairy.
Ingredients: Onion, Ginger, Rapeseed Oil, Galangal, Garlic, Lime Juice, Kaffir Lime (4%), Raw Sugar, Lemongrass, Sea Salt, Coriander, White Pepper (<1%), Cumin, Green Chilli.
Storage: Store in a cool, dry place. Once open, refrigerate and use in 4 weeks.
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