Rempah Paste

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READY IN: 15mins
YIELD: 2 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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