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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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Peranakan Turmeric & Lemongrass Peranakan Turmeric & Lemongrass
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Peranakan Turmeric & Lemongrass
£6.90

Peranakans, born from the marriage of early Chinese settlers with local Malays, combine the best of both cultures in the kitchen. This Rempapa is... Vibrant and aromatic, with the fragrance of lemongrass and turmeric. A brilliant shortcut to curry laksa and satay. Click for recipe ideas.

Ingredients: Onion, Red Chilli, British Rapeseed Oil, Lime Juice, Lemongrass, Raw Sugar, Sea Salt, Turmeric, Coriander, White Pepper, Kaffir Lime Leaf.

180g (serves 4 to 6)

Balinese Spiced Tamarind Balinese Spiced Tamarind
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Balinese Spiced Tamarind
£6.90

Bali, an island in the old spice trade archipelago, is known for its elaborate layering of flavours and aromas. This Rempapa is… Bold and rich with spices, balanced by the fruity sharpness of tamarind. Makes a banging rendang or nasi goreng. Click for recipe ideas.

Ingredients: Onion, Ginger, Garlic, British Rapeseed Oil, Tamarind, Lemongrass, Galangal, Raw Sugar, Kashmiri Chilli, Sea Salt, Kaffir Lime, Cinnamon, Cardomom, Star Anise, Clove.

180g (serves 4 to 6)

Mamak Curry Leaf & Roasted Cumin Mamak Curry Leaf & Roasted Cumin
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Mamak Curry Leaf & Roasted Cumin
£6.90

Mamak refers both to the Tamil Muslims of Singapore/Malaysia, and the unpretentious food stalls serving their bold spicy cuisine. This Rempapa is... Fiery and savoury, with the nutty fragrance of roasted cumin and curry leaf. Makes a fantastic ‘prata stall’ chicken curry or dal. Click for recipe ideas.

Ingredients: Onion, Tomato Paste (Tomato, Salt), Garlic, British Rapeseed Oil, Red Chilli, Lime Juice, Curry Leaf, Cumin, Sea Salt, Coriander, Black Pepper, Cardamom

180g (serves 4 to 6)

Red Hot Sambal Tumis Red Hot Sambal Tumis
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Red Hot Sambal Tumis
£6.90

The quintessential chilli paste found on tables all over Singapore, Malaysia and Indonesia. Ours is slowly fried (‘tumis’) for hours to intensify its flavour, fragrance and colour.

This Rempapa is… Deep and intense from dried red chilli, with a caramel sweetness and tang from tamarind. Fab straight out of the jar over eggs or noodles, in stir-fries, or with the classic nasi lemak. Click for recipe ideas.

Ingredients: Onion, Red Chilli, Dried Kashmiri Chilli, British Rapeseed Oil, Dark Muscavado Sugar, Tamarind, Lemongrass, Sea salt, Garlic.

180g.

Super Coconutty Coconut Milk Super Coconutty Coconut Milk Super Coconutty Coconut Milk
Super Coconutty Coconut Milk
from £2.90

“What coconut milk would you recommend?” As a spice paste company, we get asked this question by our curry-loving customers all the time. So we set out to find the best we could.

First off, you’ll notice there’s lots and lots of coconut goodness per tin - we use a very high % of coconut compared to most other brands. This makes the coconut milk naturally smooth, sweet and rich, rather than using artificial thickeners or gums to cheat its creaminess. We’ve sourced the best coconuts from sunny Sri Lanka, working with farms that don’t use monkey labour and local partners that support the community with education and healthcare (find out more).

This coconut milk is… a glorious addition to any of our spice pastes to create curries, laksa broths, rendang, soups and all sorts of Southeast Asian dishes. 

Ingredients: Coconut (68%), Water.

Available in single 400ml or 6 x 400ml tins.

Click for recipe ideas.

Super Coconutty Coconut Cream Super Coconutty Coconut Cream Super Coconutty Coconut Cream
Super Coconutty Coconut Cream
from £2.50

“What coconut milk would you recommend?” As a spice paste company, we get asked this question by our curry-loving customers all the time. So we set out to find the best we could.

First off, you’ll notice there’s lots and lots of coconut goodness per tin - we use a very high % of coconut compared to most other brands. This makes the coconut milk naturally smooth, sweet and rich, rather than using artificial thickeners or gums to cheat its creaminess. We’ve sourced the best coconuts from sunny Sri Lanka, working with farms that don’t use monkey labour and local partners that support the community with education and healthcare (find out more).

This coconut cream is… glorious combined with any of our spice pastes to create curries, stirred in at the end of a dish to add body (much like regular dairy cream), or whipped to silky peaks for vegan bakes. It’s thicker and richer than our coconut milk so a little goes a long way.

Ingredients: Coconut (88%), Water.

Available in single 225ml or 6 x 225ml tins.
Or you can try a couple tins with our spice pastes in a Starter Bundle.

Click for recipe ideas.

Fantastic Four Bundle Fantastic Four Bundle
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Fantastic Four Bundle
£25.00

A perfect present for a spice lover you know - or yourself (we won’t judge).

What you get:

- Peranakan Turmeric & Lemongrass spice paste
- Balinese Spiced Tamarind spice paste
- Mamak Curry Leaf & Roasted Cumin spice paste
- Red Hot Sambal Tumis chilli paste
- A recipe card
- A gift card

Packed in a neat little box and sealed with a beautiful printed sticker. All gift bundles will also be doubly packed in an outer brown box, to keep it safe from rough couriers.

If you want to add a personalised message on the back of the gift card - just enter at checkout :)

Batik Bundle (Limited Edition) Batik Bundle (Limited Edition)
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Batik Bundle (Limited Edition)
£29.00

Our Fantastic Four Bundle, wrapped furoshiki-style in batik fabric. We usually release these right before the holidays, so pop your name on the waitlist for first dibs!

What you get:

The Fantastic Four Rempapa Bundle
- Peranakan Turmeric & Lemongrass spice paste
- Balinese Spiced Tamarind spice paste
- Mamak Curry Lead & Roasted Cumin spice paste
- Red Hot Sambal Tumis chilli paste
- A recipe card
- A gift card (with a blank side for you to write a personalised message on)

All packed and delivered in a beautiful printed box, then hand-wrapped in batik. Note the print/ pattern you get may differ from photo - though all beautiful and unique! Limited quantities only.

Agak Agak, by Shu Han Lee (signed) Agak Agak, by Shu Han Lee (signed)
Agak Agak, by Shu Han Lee (signed)
£26.00

‘Agak agak’ is a colloquial term rooted in the Malay word for ‘somewhat’. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas.

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 Han Lee encapsulates this approach to cooking with recipes that bring punchy Singaporean flavours to simple home cooking, whilst encouraging you to use these recipes as inspiration to create other dishes.

Try classic and modern recipes such as Second Auntie’s Achar, Chilli Crab Spaghetti, Kaya Toast with Half-Boiled Eggs, Green Beans with Turmeric and Toasted Coconut, Mum’s Steamed Pumpkin Rice, Pandan Swiss Roll and Black Sticky Rice Pudding with Rhubarb, amongst others. With tips and tricks, Agak Agak shares more than Singaporean recipes perfect for home cooks, it shares a fun, fresh and creative way of cooking.

"The book I wish I had written." – Meera Sodha
"Shu’s immense talent is in clarifying and distilling the fabulously complex foods of this multi-racial island without diluting any of its vibrance." – Helen Goh
"Shu has captured not just the richness and diversity of Singaporean food - through this book she is inviting you into her kitchen to share all the happiness that food brings to her life." – Asma Khan

Not based in the UK or have a preferred bookshop or retailer?

Find a local bookseller here.

Shu’s new cookbook

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

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