Rempapa spice pastes are all-rounders: Create curries, marinate ingredients, or add a flavour kick to your stir fries. We've given you some ideas here but you go wild with it.

Peranakan Turmeric & Lemongrass

To make curry:

Serves 1-2. Over low-medium heat, gently fry 2 tablespoons of Rempapa in oil till fragrant. Add 200ml coconut milk and a big pinch of salt, and bring to a simmer. Addyour favourite vegetables and/or protein to cook.*

* Vegans, this will be lovely with most vegetables, but we especially love them with robust ones e.g. cabbage, sweet potato, broccoli, green beans...Finish with crushed roasted peanuts and fresh coriander/ Vietnamese mint.

Meat lovers, this is great with poultry. For the best flavour and texture, sear your meats before simmering in the sauce till just tender.

As a marinade, to make the classic ayam panggang:

Mix half a jar of Rempapa with 200ml coconut milk and a big pinch of salt. This will cover 400g skin-on, bone-on chicken thighs. Marinade overnight, then drain (reserving the marinade) and cook the chicken on 160C fan in the oven for an hour, or on the barbecue low and slow, until tender and charred. Simmer the reserved marinade with any chicken roasting juices for a lovely sauce, seasoning to taste at the end!

Vegans, try this with a whole cauliflower. Cover with the mixture above and bake for 45 min to 1 hour, basting occasionally, till tender in the middle and golden on the outside. You can of course do this with cauliflower florets if you want a quicker dinner.

As a flavour booster:

1 tablespoon will easily add a ton of spice and flavour to a serving of rice, noodles, and/or vegetables. Over low heat, gently fry Rempapa in oil till fragrant and then tip in your choice of ingredients to stir fry.

Quantity:

Penang Kaffir Lime & White Pepper

To make curry:

* Vegans, this will be lovely with pretty much any vegetable! We especially love them with tofu and greens e.g. asparagus, kale, broccoli. Finish with crushed roasted peanuts and fresh coriander/ mint/ Thai basil.

Meat lovers, this is great with chicken, or seafood – especially prawns and flaky white fish. Simply simmer gently in the sauce till just cooked.

As a marinade:

Mix two tablespoons of Rempapa with 100ml coconut milk.

Fish lovers, try marinating fish or prawns with this mixture for 20 minutes, before placing on a hot barbecue, flipping once till cooked and charred.

Vegans, this will be great with cauliflower florets or courgettes. Toss to coat, and then cooking on 180C in the oven until golden.

As a flavour booster:

Balinese Spiced Tamarind

To make curry:

Serves 1-2. Over low-medium heat, gently fry 2 tablespoons of Rempapa in oil till fragrant. Add 200ml coconut milk and a big pinch of salt, and bring to a simmer. Add a your favourite vegetables and/or protein to cook.*

* Vegans, we love this with roasted aubergines or courgettes. Finish with toasted desiccated coconut and fresh coriander/ Vietnamese mint/ Thai basil.

Meat lovers, this is great with chicken or darker meats – we love using duck legs/ pork belly. For the best flavour and texture, sear the meat and then simmer slowly in the sauce till very tender.

To make the classic rendang:

(This is one of those recipes that make more sense when cooked in larger quantities.) Sear 800g ox cheek and set aside. Over low heat, gently fry a jar of Rempapa in oil till fragrant. Add 400ml coconut milk and a big pinch of salt, and bring to a simmer. Add the ox cheek along with just enough water to cover. Cover and simmer gently on low heat, or in the oven at 150C for 8 hours. Add toasted desiccated coconut halfway through, giving everything a stir. It is ready when the meat is tender enough to fall apart; and the sauce, thick and a rich deep brown (it should be much drier than a curry).

As a marinade:

Mix one pack of Rempapa with 200ml coconut milk.

Meat lovers, this will cover 400g chicken thighs. Or try this with cubed pork/ lamb for grilled skewers.We recommend marinating overnight, and then cooking on 160C fan in the oven for an hour, or on the barbecue low and slow, until tender and charred.

Vegans, this will be great with aubergines. Cover and then cook on 180C in the oven, or on the barbecue, until golden.

As a flavour booster:

Quantity:

Mamak Tomato & Toasted Cumin

To make curry:

* Vegans, this will be lovely with pretty much any vegetable! We also love them with pulses like chickpeas or lentils. Finish with toasted coconut and fresh coriander/ mint/ pickles.

Meat lovers, this is great with pork, chicken, or seafood. Simply simmer gently in the sauce till just cooked.

As a marinade:

Mix two tablespoons of Rempapa with 100ml coconut milk.

Meat lovers, try marinating chicken thighs or fish with this mixture for 20 minutes, before placing on a hot barbecue, flipping once till cooked and charred.

Vegans, try this with aubergines or courgettes. Toss to coat, and then cook on 180C in the oven until golden.

As a flavour booster:

Quantity: