Rempah Paste
This is used in my Recipe #268621.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 2 1/2 cups
UNITS: US
INGREDIENTS
Nutrition- 5tablespoons coriander seeds
- 1 1⁄2teaspoons white peppercorns
- 1 1⁄2teaspoons cumin seeds
- 26candlenuts
- 7stalks lemongrass
- 3pieces coriander roots
- 1 1⁄2tablespoons fennel seeds
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DIRECTIONS
- Dry roast the dry spices separately in a frying pan.
- When cool, grind them to a powder in a spice grinder.
- Finely chop the rest of the ingredients.
- Place in a food processor and process to a fine paste.
- Keeps for 2-3 weeks, refrigerated.
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