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Rem-what?

In Southeast Asia, curries and a whole host of dishes begin with a fresh spice paste – which we call rempah in Malay. A long list of aromatic herbs and spices go into rempah, along with a fair bit of elbow grease.

Because rempah is such a pain to prepare, and because it’s near impossible to find readymade pastes outside of the ubiquitous Thai/ Indian in London, I would often make large batches of rempah. As a homesick Singapoeran, they were a godsend on weeknights. Or even on special occasions or supper clubs when I needed to impress. One day, over a pot of curry, I met Olly, a chef turned food buyer turned spice partner-in-crime and a plan was hatched.

Since then, Rempapa’s grown from my little London kitchen to supply Ocado, Whole Foods, Selfridges and independent shops up and down the country. But we still make our rempah in small batches, with no added preservatives, because we want them to be as good as you would make them yourself. Our spice pastes are carefully developed from time-tested family recipes and friendly for vegans. So we hope everyone can and will enjoy them. Happy cooking! x

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Shu’s new cookbook

Agak Agak, Everyday Recipes from Singapore

Singaporean cuisine, as we know it today, has come from a long history of adjusting and adapting and doing things ‘to taste’. In Agak Agak, Shu captures this approach to cooking with recipes that bring punchy Singaporean flavours to simple home cooking.

Try classic and modern recipes such as Quick Kaya, Steamed Aubergines with Cherry Tomato Sambal, Chilli Crab Spaghetti, Mum’s Steamed Pumpkin Rice, and Pandan Swiss Roll, amongst others. Filled with tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun and fresh way of cooking.

For those who need to try before they buy… Here’s a free recipe taster: Fried Eggs Tempra with Onions & Kecap Manis