Balinese Spiced Tamarind Spice Paste

Bali, an island in the old spice trade archipelago, is known for its elaborate layering of flavours and aromas. This Rempapa is… Bold and rich with spices, balanced by the fruity sharpness of tamarind.

Ingredients: Onion, Ginger, Garlic, British Rapeseed Oil, Tamarind, Lemongrass, Galangal, Raw Sugar, Kashmiri Chilli, Sea Salt, Kaffir Lime, Cinnamon, Cardomom, Star Anise, Clove.

180g (serves 4 to 6)

 

To make curry:

Serves 1-2. Over low-medium heat, gently fry 2 tablespoons of Rempapa in oil till fragrant. Add 200ml coconut milk and a big pinch of salt, and bring to a simmer. Add a your favourite vegetables and/or protein to cook.*

* Vegans, we love this with roasted aubergines or courgettes. Finish with toasted desiccated coconut and fresh coriander/ Vietnamese mint/ Thai basil.

Meat lovers, this is great with chicken or darker meats – we love using beef/ duck/ pork belly. For the best flavour and texture, sear the meat and then simmer slowly in the sauce till very tender.

To make the classic rendang:

(This is one of those recipes that make more sense when cooked in larger quantities.) Sear 800g ox cheek and set aside. Over low heat, gently fry a jar of Rempapa in oil till fragrant. Add 400ml coconut milk and a big pinch of salt, and bring to a simmer. Add the ox cheek along with just enough water to cover. Cover and simmer gently on low heat, or in the oven at 150C for 8 hours. Add toasted desiccated coconut halfway through, giving everything a stir. It is ready when the meat is tender enough to fall apart; and the sauce, thick and a rich deep brown (it should be much drier than a curry).

As a marinade:

Mix two tablespoons of Rempapa with 100ml coconut milk and a big pinch of salt.

Meat lovers, this will cover 400g chicken thighs.Or try this with cubed pork/ lamb for grilled skewers. We recommend marinating overnight, and then cooking on 160C fan in the oven for an hour, or on the barbecue low and slow, until tender and charred.

Vegans, this will be great with aubergines. Cover and then cook on 180C in the oven, or on the barbecue, until golden.

As a flavour booster:

1 tablespoon will easily add a ton of spice and flavour to a serving of rice, noodles, and/or vegetables. Over low heat, gently fry Rempapa in oil till fragrant and then whack up the heat and tip in your choice of ingredients to stir fry.