Rempah is the intense spice paste that underpins many Malaysian curries and stews, made by blending dried chilies, onion, garlic, ginger and lemongrass and cooking them down in oil. It can be frozen in portions and used for weeks.
Blend the softened dried chilies, onion, garlic, sliced ginger and lemongrass with a little water into a smooth paste.
Heat the coconut oil in a wide pan and add the paste, then stir in the salt and cook over medium heat, stirring occasionally, for 35 minutes until the oil separates on top and it turns deep red.
Once the cooked paste has cooled, divide it into ice cube trays or small containers and freeze.
Freezing the paste in ice cube trays lets you pull out just the amount you need each time. Don't discard the water used to soften the dried chilies, as it can help adjust the paste's consistency.
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