In Southeast Asia, curries and a whole host of dishes begin with a fresh spice paste – which we call rempah in Malay. A long list of aromatic herbs and spices go into rempah, along with a fair bit of elbow grease.
Because rempah is such a pain to prepare, and because it’s near impossible to find readymade pastes outside of the standard repertoire of Thai/ Indian flavours here in London, I would often make large batches of rempah and freeze them in serving-sized portions. They were a godsend on weeknights. Or even on special occasions when I wanted to impress my guests. I realised this was the best way I could enjoy and share the flavours I grew up with to adventurous but time-pressed Londoners.
And so Rempapa was born.
Our spice pastes are carefully developed from and inspired by time-tested family recipes – with taste first in mind. They contain no nasty preservatives, because we want them to be as good as you would make them yourself. More great news: These recipes are traditionally free from dairy and gluten, and we’ve also made sure that they’re friendly for vegans.
The point is, everyone can enjoy Rempapa.
Come have a taste and let us know what you think.
Shu Han Lee, founder and cookery writer. Author of Chicken and Rice, Southeast Asian recipes from a London Kitchen.