Rempak

Literally translated as “spice paste,” the term rempah is popularly used to describe a pounded paste of aromatic ingredients which is cooked to bring out its essences. Most rempahs contain ingredients such as garlic, shallots, spices, rhizomes (like galangal and turmeric), lemongrass, chilies, and shrimp paste. The rempah can even be the primary thickener in Malay stews and soups. Shallots are less expensive than onions in these lands (I love this!), and they’re used more extensively.

Blenders have replaced mortars as the tool of choice for making rempahs in modern kitchens, since the mortar method takes a long time. The blender result is good, but be careful not to over-purée it. Leave the mixture somewhat coarse, as it would be if it were made with a mortar and pestle (regarding making spice paste).