Rempapa Peranakan, Balinese & Mamak Curry Trio

The Rempapa Peranakan, Balinese & Mamak Curry Trio gives you three spice pastes, each one a different route into Southeast Asian cooking. Shu Han Lee, a Singaporean cookery writer, makes them in small batches in a London kitchen. Open a jar and fry a spoonful in oil. That's really all it takes to get a pan smelling like somewhere else entirely. Is this your first time buying from us?

• Three 180g jars, each one serves 4 to 6
• Peranakan: bright turmeric and lemongrass, good in laksa
• Balinese: tamarind-sharp, built for an eight-hour rendang
• Mamak: roasted cumin and curry leaf, right for dal

Fry two tablespoons in oil until the kitchen starts to smell like it, then add coconut milk and whatever you've got - tofu, chicken, chickpeas, prawns. Simmer, season with salt, and serve over rice with a handful of fresh herbs or toasted peanuts on top. The pastes work as marinades too, or stirred through a quick stir-fry when you haven't got time for a proper curry

Meet the maker: Rempapa

Rempapa began in a little London kitchen, born from a longing for the flavours of home. When Singaporean-born Shu Han Lee moved to the UK, she missed the fragrant curries and family dishes she'd grown up eating. So she started making her own rempah, the aromatic spice pastes at the heart of Southeast Asian cooking, guided by recipes from her mother. What began as supper clubs and homemade pastes sold at farmers' markets in 2018 has grown into a much-loved range stocked across the UK.

Today, Rempapa's curry pastes and sambals are still made in small batches, without added preservatives. We love Rempapa for Shu's wonderful personal story, her devotion to family recipes and her determination to share the flavours of Singapore with home cooks everywhere.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Peranakan: onion, red chilli pepper, rapeseed oil, lemongrass (6%), demerara sugar, white wine vinegar, sea salt, turmeric (1%), lime juice concentrate, ground coriander, makrut lime leaf (1%), white pepper. balinese: onion, garlic, ginger, cold- pressed british rapeseed oil, tamarind concentrate (6%), lemongrass, galangal (5%), demerara sugar, dried kashmiri chilli, white wine vinegar, sea salt, makrut lime leaf, cinnamon, cardamom, clove, star anise. mamak: onion, tomato puree, cold- pressed british rapeseed oil, red chilli pepper, garlic, white wine vinegar, sea salt, chilli powder, ground coriander, cumin (2%), lime juice concentrate, curry leaf (1%), black pepper, cardamom.

Store in a cool, dry place. Once opened, refrigerate and use within 2 weeks.

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.