Sauces
Rempah is a richly flavored spice paste that forms the base of many Malaysian curries and stews. It is made by blending dried red chilies, onion, garlic, ginger, and lemongrass, then cooking the paste in oil. Freeze it in portions to use over the coming weeks.
Blend the softened dried red chilies, onion, garlic, sliced ginger, and lemongrass with a little water until smooth.
Heat the coconut oil in a large skillet. Add the paste and salt and cook over medium heat for 35 minutes, stirring occasionally, until the oil rises to the surface and the paste turns deep red.
Let the cooked paste cool, then portion it into ice cube trays or small containers and freeze.
Divide the paste among ice cube trays before freezing so you can remove only as much as you need. Do not discard the water used to soften the dried chilies; it can help adjust the consistency of the paste.
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