Nyonya Spice Paste

Nyonya Spice Paste

A fragrant pounded blend of chiles, shallots, and lemongrass anchoring countless Peranakan dishes.

Total 1 hr 15 min Makes 16 oz Calories 95/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal

Allergens

Shellfish, Tree nuts

This rempah combines dried and fresh chiles with shallots, garlic, lemongrass, galangal, and candlenuts into a dense aromatic base. Blooming it slowly in oil until the oil separates and the color deepens is the key technique, building the foundation for curries, sambals, and braises common in Nyonya cooking.

Ingredients

  • 12 dried red chiles, soaked in warm water and drained
  • 6 fresh red chiles, roughly chopped
  • 10 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 3 stalks lemongrass, tough outer layers removed, sliced
  • 1 inch fresh galangal, peeled and sliced
  • 1 inch fresh turmeric, peeled and sliced
  • 4 candlenuts (or macadamia nuts)
  • 1 tablespoon dried shrimp, soaked and drained
  • 1 teaspoon belacan (dried shrimp paste), toasted
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar

Method

  1. Snip the soaked dried chiles into pieces and discard most of the seeds.

  2. In a food processor or blender, combine the dried chiles, fresh chiles, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and dried shrimp with a splash of water. Blend to a smooth, thick paste, scraping down the sides as needed.

  3. Crumble the toasted belacan into the paste and pulse briefly to combine.

  4. Heat the oil in a 9-inch skillet or wok over medium heat. Add the spice paste and stir to coat evenly in the oil.

  5. Reduce heat to medium-low and fry the paste, stirring frequently, until the raw aroma mellows, the color deepens to a rich red-orange, and the oil begins to separate at the edges.

  6. Stir in the salt and sugar and cook 2 more minutes, stirring constantly to prevent scorching.

  7. Remove from heat and let cool completely before transferring to a jar.

  8. Store refrigerated for up to 2 weeks or freeze in portions for up to 3 months.

Rate this recipe

★ 3.2 (1)

Nyonya Spice Paste

This rempah combines dried and fresh chiles with shallots, garlic, lemongrass, galangal, and candlenuts into a dense aromatic base. Blooming it slowly in oil until the oil separates and the color deepens is the key technique, building the foundation for curries, sambals, and braises common in Nyonya cooking.

1 hr 15 min 16 oz 95 cal

Ingredients

  • 12 dried red chiles, soaked in warm water and drained
  • 6 fresh red chiles, roughly chopped
  • 10 shallots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 3 stalks lemongrass, tough outer layers removed, sliced
  • 1 inch fresh galangal, peeled and sliced
  • 1 inch fresh turmeric, peeled and sliced
  • 4 candlenuts (or macadamia nuts)
  • 1 tablespoon dried shrimp, soaked and drained
  • 1 teaspoon belacan (dried shrimp paste), toasted
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon sugar

Method

  1. 1

    Snip the soaked dried chiles into pieces and discard most of the seeds.

  2. 2

    In a food processor or blender, combine the dried chiles, fresh chiles, shallots, garlic, lemongrass, galangal, turmeric, candlenuts, and dried shrimp with a splash of water. Blend to a smooth, thick paste, scraping down the sides as needed.

  3. 3

    Crumble the toasted belacan into the paste and pulse briefly to combine.

  4. 4

    Heat the oil in a 9-inch skillet or wok over medium heat. Add the spice paste and stir to coat evenly in the oil.

  5. 5

    Reduce heat to medium-low and fry the paste, stirring frequently, until the raw aroma mellows, the color deepens to a rich red-orange, and the oil begins to separate at the edges.

  6. 6

    Stir in the salt and sugar and cook 2 more minutes, stirring constantly to prevent scorching.

  7. 7

    Remove from heat and let cool completely before transferring to a jar.

  8. 8

    Store refrigerated for up to 2 weeks or freeze in portions for up to 3 months.