Aromatic Rempah

Lengkuas 185 gm
Young ginger 100 gm
Fresh red chilli 500 gm
Dried chilli 10 gm


Tumeric 50gm
Shallot 750 gm
Garlic 1 bulb
Serai 8 stalksjavascript:void(0)
Candlenut 150 gm

Salt 1-1/2 ts (added when frying)
Sugar 1 ts (added when frying)
Vegetable oil (for frying the rempah)

how to use blender:

never overload, max half fill
always start with pulse, with power at lowest level
then when fine, slowly increase to next higher speed

never use speed higher than 3
always check casing with hand to see if it is getting too warm, if so, stop and allow the motor to cool

grind hardest ingredient first
when fine, mix with soft pulp ingredient such as chillies only to provide more liquid and enable finer grinding

separate the hard ingrdients into 2 batches, as above list Batch A ad Batch B

pound candlenuts in a mortar first, then grind in processor.