Rempah

Ingredients

1. 10 dried chillies, soaked in water and cut to small pieces
2. 8 fresh red chillies
3. 8 candlenuts (usually found in the dried goods stall in markets)
4. 3 garlic cloves
5. 15 shallots (I like more of this as it increases the aroma)
6. 2 tsp of belachan (fermented shrimp paste), toast it slightly to improve the fragrance
7. 1 stalk of lemongrass
8. 4 lime leaves
9. 1/2 tsp of sugar

Method

1. Peel and cut everything up.
2. Use a mortar and pound it, try not to use a blender as we want the texture of the chilli to be slightly rough.
3. Heat up 4-5 tablespoons of oil and throw all pounded ingredients in.
4. Fry till fragrant and store for up to a week.

You may use this paste as a base for any seafood that you want. Then add salt or sugar till desired.