blend · curry paste
★ STARRED KITCHENPrep 10 minCreekdock Assam Pedas Rempah
Independent adaptation of a publicly published Haikal Johari recipe. Not affiliated with, sponsored by, or endorsed by Haikal Johari.
From a starred kitchen.
Ingredients
- Shallot — 60 g shallots, sliced
- Turmeric — 20 g fresh turmeric, sliced
- Lemongrass — 30 g lemongrass, sliced
- Ginger — 12 g ginger, sliced
- Galangal — 15 g galangal, sliced
- Bird's Eye Chile — 1 chilli padi, sliced
- Dried Chile — 6 g dried chilli
- Dried Shrimp — 4 g dried shrimp
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Creekdock Assam Pedas Rempah wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Haikal Johari — published sauce recipes in the PantryFlex catalog. Michelin 1* (Alma, Singapore).
Originally published as Assam Pedas Rempah.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Haikal Johari / Fullerton Fund Local Flavours ebook (published as “Assam Pedas Rempah”). Full citation lives in Provenance.