No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Rempah Spice Paste

Use this rempah spice paste to make KF Seetoh's Laksa, a popular Singaporean street food.

  • Servings: 5
Rempah Spice Paste

Source: The Martha Stewart Show, May 2009


  • 1 cup peeled shallots
  • 15 candlenuts
  • 1 (0.2-ounce) cube belachan (shrimp paste)
  • 1 (0.2-ounce) cube fresh turmeric
  • 2 (4-inch) pieces lemongrass stem, coarsely chopped
  • 15 cloves garlic
  • 1 (0.4-ounce) cube galangal
  • 1 large (about 4 inches long) fresh red Thai or Indonesian finger chile, stem, ribs, and seeds removed
  • 12 to 15 dried Indian finger chiles, soaked and seeded or 3 to 4 teaspoons cayenne pepper
  • 2 teaspoons coriander powder
  • 0.2 ounces Laksa or dried, crushed holy basil leaves
  • 1 cup dried shrimp


  1. Place all ingredients in the bowl of a food processor along with 3/4 cup plus 2 tablespoons water. Process until smooth.

Reviews (1)

  • Christine Phillips 28 Sep, 2012

    Raw candlenuts are poisonous. They must be cooked.

Related Topics