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.
And our aim is to get Rempapa on the shelves so everyone can enjoy them, any time.For now, you can find Rempapa V1.0 at street food markets in London. 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.