Rempapa’s Peranakan turmeric & lemongrass spice paste adds a gentle chilli warmth to ayam panggang, a traditional Peranakan chicken dish. Made with 11 ingredients, Rempapa’s spice paste is both fragrant and aromatic. Put it to good use in the following ways:
- Make ayam panggang by mixing half a jar of spice paste with 200ml coconut milk and a big pinch of salt. Pour over chicken thighs and leave to marinate overnight.
- Remove the marinade and roast the thighs in an oven, or grill on the BBQ
- Gently fry 2 tbsp of paste in oil until fragrant, then add 200ml coconut milk, a pinch of salt, cubed sweet potato or seared chicken. Leave to simmer and serve your curry topped with fresh coriander
‘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, Red Chilli, Rapeseed Oil, Lime Juice, Lemongrass (5%), Raw Sugar, Sea Salt, Turmeric (2%), Coriander, White Pepper, Kaffir Lime Leaf.
Storage: Store in a cool, dry place. Once open, refrigerate and use in 4 weeks.
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