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Rempah Spice Paste

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

  • servings: 5




  • 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. Step 1

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

The Martha Stewart Show, May 2009



Reviews (1)

  • Christine Phillips 28 Sep, 2012

    Raw candlenuts are poisonous. They must be cooked.