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Description
xREM-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 BALINESE REMPAH ISâ¦Bold and rich with spices, balanced by fruity tamarind and fragrant galangal. The spice paste draws from the lush flavours of Bali, an Indonesian island known for its use of spices with fresh herbs and fruits. We love to use it as a shortcut to rendang, to spice up nasi goreng (Indonesian style fried rice), or to marinate meat/ seafood/ tempeh.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.
Product informationREM-WHAT?
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 BALINESE REMPAH IS
Bold and rich with spices, balanced by fruity tamarind and fragrant galangal. The spice paste draws from the lush flavours of Bali, an Indonesian island known for its use of spices with fresh herbs and fruits. We love to use it as a shortcut to rendang, to spice up nasi goreng (Indonesian style fried rice), or to marinate meat/ seafood/ tempeh.
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.
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 BALINESE REMPAH IS
Bold and rich with spices, balanced by fruity tamarind and fragrant galangal. The spice paste draws from the lush flavours of Bali, an Indonesian island known for its use of spices with fresh herbs and fruits. We love to use it as a shortcut to rendang, to spice up nasi goreng (Indonesian style fried rice), or to marinate meat/ seafood/ tempeh.
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
UK
Suitable for freezingSuitable for vegetarians
Storage
Store in a cool, dry place. Once opened, refrigerate and use within 2 weeks. Also suitable for freezing.
Preparation and Usage
REMPAPAS CURRY RECIPE
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.
--
REMPAPAS RENDANG RECIPE
Serves 6 (this is one to make loads of to impress your guests/ freeze for rainy days!)
1 tablespoon of coconut/ veg oil
1 jar of Rempapa Balinese Spiced Tamarind
400ml coconut milk
Salt, to taste
1kg beef shin/ ox cheek, cut into 3cm cubes
3 heaped tablespoons of dessicated coconut, toasted
Fry the paste in oil over medium heat, until fragrant. Stir in coconut milk, a splash of water and a big pinch of salt. Once bubbling, add the beef, along with just enough water to cover. Cover and simmer gently on low heat, or in the oven at 150C for 8 hours. Halfway through, add the dessicated coconut and give it a stir through. The rendang is ready when the meat is fall-apart tender; and the sauce is rich and thick enough to just coat the meat.
--
REMPAPAS NASI GORENG RECIPE
Serves 2
1 tablespoon of coconut/ veg oil
2 eggs
1 handful of crisp veg (e.g. chopped green beans)
2 tablespoons of Rempapa Balinese Spiced Tamarind
250g cooked long grain rice, chilled (or a microwaveable packet!)
2 tsp kecap manis
2 tsp soy sauce, or to taste
Handful of chopped spring onions and/or fresh coriander
Sliced cucumber and/or prawn crackers, to serve
Fry the eggs over medium heat in a wok and set aside. Turn the heat up to high and add your vegetables, stir frying until tender. Now stir in the spice paste and fry for another minute. Add the rice, jabbing lightly with the edge of your spatula to break up any lumps. Drizzle in the kecap manis, and soy sauce, stirring well to make sure everything is combined. Finish with spring onions/ coriander and give it one last stir. Dish out and top with a fried egg each, sliced cucumber and prawn crackers. For extra spice, add a dollop of our Red Hot Sambal Tumis.
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.
--
REMPAPAS RENDANG RECIPE
Serves 6 (this is one to make loads of to impress your guests/ freeze for rainy days!)
1 tablespoon of coconut/ veg oil
1 jar of Rempapa Balinese Spiced Tamarind
400ml coconut milk
Salt, to taste
1kg beef shin/ ox cheek, cut into 3cm cubes
3 heaped tablespoons of dessicated coconut, toasted
Fry the paste in oil over medium heat, until fragrant. Stir in coconut milk, a splash of water and a big pinch of salt. Once bubbling, add the beef, along with just enough water to cover. Cover and simmer gently on low heat, or in the oven at 150C for 8 hours. Halfway through, add the dessicated coconut and give it a stir through. The rendang is ready when the meat is fall-apart tender; and the sauce is rich and thick enough to just coat the meat.
--
REMPAPAS NASI GORENG RECIPE
Serves 2
1 tablespoon of coconut/ veg oil
2 eggs
1 handful of crisp veg (e.g. chopped green beans)
2 tablespoons of Rempapa Balinese Spiced Tamarind
250g cooked long grain rice, chilled (or a microwaveable packet!)
2 tsp kecap manis
2 tsp soy sauce, or to taste
Handful of chopped spring onions and/or fresh coriander
Sliced cucumber and/or prawn crackers, to serve
Fry the eggs over medium heat in a wok and set aside. Turn the heat up to high and add your vegetables, stir frying until tender. Now stir in the spice paste and fry for another minute. Add the rice, jabbing lightly with the edge of your spatula to break up any lumps. Drizzle in the kecap manis, and soy sauce, stirring well to make sure everything is combined. Finish with spring onions/ coriander and give it one last stir. Dish out and top with a fried egg each, sliced cucumber and prawn crackers. For extra spice, add a dollop of our Red Hot Sambal Tumis.
Package Type
Jar
Recycling Information
Rinse, lid on, recycle.
Brand
Rempapa Spice Co
Manufacturer
Rempapa Limited, Old Post House, 20 Arden Grove, Harpenden AL5 4SJ
Return To Address
Rempapa Limited, Old Post House, 20 Arden Grove, Harpenden AL5 4SJ
Typical Valuesper 100g
| Energy kJ | 599 | |
| Energy kcal | 143 | |
| Fat (g) | 9.1 | |
| of which saturates(g) | 0.7 | |
| Carbohydrates(g) | 18.6 | |
| of which sugars(g) | 9.6 | |
| Fibre(g) | 3.2 | |
| Protein(g) | 2.1 | |
| Salt(g) | 2.3 |
Typical Valuesper 100g
| Energy kJ | 599 | |
| Energy kcal | 143 | |
| Fat (g) | 9.1 | |
| of which saturates(g) | 0.7 | |
| Carbohydrates(g) | 18.6 | |
| of which sugars(g) | 9.6 | |
| Fibre(g) | 3.2 | |
| Protein(g) | 2.1 | |
| Salt(g) | 2.3 |
Ingredients
Onion, Garlic, Ginger, British Rapeseed Oil, Tamarind (8%), Lemongrass, Galangal, Demerara Sugar, Dried Kashmiri Chilli, White Wine Vinegar, Sea Salt, Makrut Lime Leaf, Cinnamon, Cardamom, Star Anise, Clove.
Dietary Information
Vegan and vegetarian friendly.
Suitable for gluten-free, dairy-free, soy-free and nut-free diets.
No palm oil.
No added artificial flavourings or preservatives.
Suitable for gluten-free, dairy-free, soy-free and nut-free diets.
No palm oil.
No added artificial flavourings or preservatives.
