Step-by-Step Instructions

1. 1.Prepare Aromatic Paste

   Add the peeled garlic cloves, chopped ginger, and peeled shallots into a blender. If your blender is small, you may need to blend these ingredients in two batches.

2. 2.Add Oil for Blending

   Pour 200ml of vegetable oil into the blender with the aromatic ingredients. This helps in achieving a smooth paste.

3. 3.Blend Ingredients

   Blend all the ingredients (shallots, garlic, ginger, and oil) until a smooth paste is formed.

4. 4.Heat the Wok

   Heat a wok over medium heat until it is hot.

5. 5.Add Remaining Oil

   Once the wok is hot, add the remaining 100ml of vegetable oil. Stir the oil occasionally with a spatula to ensure it heats evenly throughout the wok.

6. 6.Fry Aromatic Paste

   Reduce the heat to low or medium-low. Carefully add the blended aromatic paste to the hot oil. Fry the paste, stirring constantly, until it changes to a darker shade of color and the oil begins to split and reappear on the surface. This process takes about 5-10 minutes.

7. 7.Add Chili Pastes

   Add the fresh red chili paste and the dried chili paste to the wok. Mix them thoroughly with the aromatic paste.

8. 8.Continue Frying the Rempah

   Continue to fry the rempah for another 10 minutes, stirring frequently, until the paste turns a dark red color and the oil has fully separated and risen to the surface. This indicates the rempah is properly cooked and preserved.

9. 9.Cool and Store

   Remove the rempah from the heat and let it cool down completely. Once cooled, transfer the rempah into a clean, dry glass jar.

10. 10.Preserve with Oil

    Pour a layer of vegetable oil over the rempah in the jar, ensuring the paste is completely submerged. This layer of oil acts as a preservative. Seal the jar and store the rempah in the chiller.