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This is used in my Malay Braised Duck Curry.
Make and share this Rempah Paste recipe from Food.com.
- Dry roast the dry spices separately in a frying pan.
- When cool, grind them to a powder in a spice grinder.
- Finely chop the rest of the ingredients.
- Place in a food processor and process to a fine paste.
- Keeps for 2-3 weeks, refrigerated.