REM-WHAT?Rempapa comes from the word ârempahâ, which means spice paste in Malay. Founded by cookery writer Shu Han Lee, Rempapa's range of curry pastes and sambals are packed with the flavours she grew up loving and make cooking incredible Southeast Asian dishes at home fun and simple.THE MAMAK REMPAH ISâ¦Hot and savoury with a nutty aroma from roasted cumin and curry leaves. This spice paste is inspired by the Mamak hawkers, who bring the fiery flavours of South Indian cooking to Singapore and Malaysia. We love to use it in dal or chicken curry and mop up with flaky roti prata, or to marinate meat/veg.WHY REMPAPARempapa pastes are all vegan-friendly, gluten-free and soy-free, and made of all-natural ingredients - so everyone can enjoy them. Each jar is packed full of aromatic herbs and spices - no watering down! Just stir in coconut milk and simmer with your favourite ingredients for a gorgeous, flavourful curry. Or add a dollop to stir-fries and marinades for instant spice and depth.Check out our recipes and tips below under âUsageâ, or head to rempapa.com for more inspiration. Each jar serves 4-6.
Suitable for freezingSuitable for vegetariansProduct information
Rempapa comes from the word rempah, which means spice paste in Malay. Founded by cookery writer Shu Han Lee, Rempapa's range of curry pastes and sambals are packed with the flavours she grew up loving and make cooking incredible Southeast Asian dishes at home fun and simple.
THE MAMAK REMPAH IS
Hot and savoury with a nutty aroma from roasted cumin and curry leaves. This spice paste is inspired by the Mamak hawkers, who bring the fiery flavours of South Indian cooking to Singapore and Malaysia. We love to use it in dal or chicken curry and mop up with flaky roti prata, or to marinate meat/veg.
WHY REMPAPA
Rempapa pastes are all vegan-friendly, gluten-free and soy-free, and made of all-natural ingredients - so everyone can enjoy them. Each jar is packed full of aromatic herbs and spices - no watering down! Just stir in coconut milk and simmer with your favourite ingredients for a gorgeous, flavourful curry. Or add a dollop to stir-fries and marinades for instant spice and depth.
Check out our recipes and tips below under Usage, or head to rempapa.com for more inspiration. Each jar serves 4-6.Country of Origin
Storage
Preparation and Usage
Serves 2
1 tablespoon of coconut/ veg oil
2 tablespoons of any Rempapa curry paste
200ml coconut milk
Salt, to taste
Your favourite fresh ingredients e.g. 2 chicken thighs, or 100g king prawns, and/or a handful of your favourite vegetables two if youre making a vegan curry!
Fry the paste in oil over medium heat, until very fragrant, about 5 mins. Stir in coconut milk, a splash of water and a big pinch of salt. Once bubbling, add your favourite ingredients and simmer gently until tender. Check for seasoning, adding more salt to taste, and chopped coriander/ mint/ red chillies to finish. Serve with rice/ noodles/ roti.
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REMPAPAS MAMAK DAL RECIPE
150g red lentils
2 heaped tbsp Rempapa Mamak Curry Leaf & Roasted Cumin
2 tbsp coconut oil/ veg oil
200ml coconut milk
400ml water
Sea salt, to taste
For the tarka (optional)
1 birds eye green chilli, halved lengthwise
2 cloves garlic, sliced
2 tbsp oil
Over medium heat, fry the spice paste in oil till very fragrant. Stir in the coconut milk, water and drained lentils. Bring to a gentle boil, then cover and simmer on low until very soft, about 20 minutes. You can add more water halfway if you want it thinner, or simmer for longer if you want it thicker. Taste and season. Before serving, in a separate pan, fry the garlic and chilli in oil till golden. Pour this fragrant oil and all the bits into the dal. Serve with rice or mop up with roti.
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REMPAPAS AYAM GORENG RECIPE
Serves 2
2 tbsp Rempapa Mamak Curry Leaf & Roasted Cumin
100ml coconut milk
Big pinch of sea salt
2 skin-on chicken thighs
50g cornflour, if frying
Vegetable oil, for frying or roasting
Mix the spice paste, coconut milk and salt together and pour over the chicken. Marinade overnight. The next day, let the chicken come back to room temperature, before mixing in the cornflour to create a batter. Fry the marinated chicken until golden brown, before flipping over. Alternatively, we love this roasted in the oven too skip the cornflour and lay the marinated chicken out onto a tray, roasting at 220C/ 200C fan for 30-40 mins, until golden brown.Package Type
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Typical Values
per 100g
Energy kJ
504
Energy kcal
120
Fat (g)
8.3
of which saturates(g)
0.6
Carbohydrates(g)
10.6
of which sugars(g)
3.5
Fibre(g)
1.9
Protein(g)
2
Salt(g)
2.6
Typical Values
per 100g
Energy kJ
504
Energy kcal
120
Fat (g)
8.3
of which saturates(g)
0.6
Carbohydrates(g)
10.6
of which sugars(g)
3.5
Fibre(g)
1.9
Protein(g)
2
Salt(g)
2.6
Ingredients
Kashmiri Chilli, Coriander Seed, Cumin (2%), Lime Juice, Curry Leaf (1%), Cardamom.Dietary Information
Suitable for gluten-free, dairy-free, soy-free and nut-free diets.
No palm oil.
No added artificial flavourings or preservatives.