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 PERANAKAN REMPAH ISâ¦Bright and fragrant with fresh lemongrass, lime leaves and golden turmeric. This spice paste is the vibrant base of Peranakan cooking, which combines the best of Singaporeâs Malay and Chinese cultural influences. We love to use this to make curry laksa, jazz up stir-fries, or marinate satay chicken/ prawns/ tofu.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
REM-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 PERANAKAN REMPAH IS
Bright and fragrant with fresh lemongrass, lime leaves and golden turmeric. This spice paste is the vibrant base of Peranakan cooking, which combines the best of Singapores Malay and Chinese cultural influences. We love to use this to make curry laksa, jazz up stir-fries, or marinate satay chicken/ prawns/ tofu.
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
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.
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REMPAPAS LAKSA RECIPE
Serves 2
2 nests of dried rice vermicelli noodles
1 tablespoon of coconut/ veg oil
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
200ml coconut milk
250ml water
2 tsp fish sauce, to to taste (or a pinch of salt and veg bouillon)
Whatever toppings you like, such as:
8 raw king prawns (or 150g firm tofu, cubed)
1 boiled egg, halved
Handful of fresh coriander
Rempapa Red Hot Sambal Tumis, to finish
Pour boiling water over the rice noodles and soak until softened. In the meantime, over medium heat, fry the spice paste in oil for 5 mins. Stir in the coconut milk and water. Season with the fish sauce, to taste. Add the tofu or king prawns and simmer gently until cooked. Drain the noodles and arrange in bowls, pouring the hot curry laksa broth over. Top with the egg, herbs and for the cherry on top sambal!
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REMPAPAS SATAY RECIPE
Makes 12 large skewers
300g chicken thigh fillets, cut into 1inch pieces
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
1 tbsp dark soy sauce
2 tbsp oil
For the satay peanut sauce
1 tbsp oil
1 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
2 tbsp deep roasted crunchy peanut butter
2 tbsp tamarind paste (or 2 tbsp lime juice and honey)
splash of water
Mix the chicken thighs with the spice paste, dark soy sauce and a bit of oil. Leave to marinade - up to a day ahead for maximum flavour. The next day, skewer the chicken, making sure to spread them out so they cook evenly. Cook on a hot grill, flipping until the chicken is cooked and charred all over.
To make the peanut sauce, fry the paste in oil over medium heat for 5 mins. Stir in the peanut butter. tamarind and water to get it to a rich pourable dippable consistency. Dip generously and enjoy in the sun!
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 Values
per 100g
Energy kJ
455
Energy kcal
109
Fat (g)
8.3
of which saturates(g)
0.6
Carbohydrates(g)
12.3
of which sugars(g)
10.1
Fibre(g)
1.6
Protein(g)
1.5
Salt(g)
2.4
Typical Values
per 100g
Energy kJ
455
Energy kcal
109
Fat (g)
8.3
of which saturates(g)
0.6
Carbohydrates(g)
12.3
of which sugars(g)
10.1
Fibre(g)
1.6
Protein(g)
1.5
Salt(g)
2.4
Ingredients
Onion, Red Chilli, British Rapeseed Oil, Lemongrass (8%), Demerara Sugar, White
Wine Vinegar, Sea Salt, Turmeric (2%), Lime Juice, Coriander Seed, White Pepper, Makrut Lime Leaf.
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.
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