Ingredients:
  • 1 tsp Whole black pepper
  • 3 Cloves garlic
  • 1/2 md Onion
  • 3 Lombok chilles
  • 1 tsp Sesame seeds
  • 1/4 tsp Freshly ground nutmeg
  • 1/2 tsp Terasi [ blachan; fermented
  • 3 Ground candlenuts
  • 1 tsp Ground coriander
  • 1 Tbsp Turmeric [ use fresh if
  • 5 tsp Galangal [ laos; use fresh
  • 2 tsp Lesser galangal [ kencur]
  • 1 Tbsp Grated ginger
  • 60 ml (1/4 cup) Water

Method:
  1. Grind whole seeds in pestle and mortar, then blend all together using a food processor if you like.
  2. It should be golden yellow and thick paste like.

The rempah may be used in many ways:
  • rubbed over chicken and barbecued;
  • as a fish marinade  and wrapped in banana leaf and steamed;
  • added to rice porridge.