Rempah masak, also known as Malay masala, is a mix of 9 dried spices. It is equivalent to the Indian garam masala, a mix of 5 spices, and is added to dishes like Kerutub and traditional curries (gulai lama) with a dark gravy such as Korma Hitam, Gulai Terung, and Gulai Kampung. Kerisik is usually added to the dish as well. This recipe is courtesy of Tengku Wook Sabariah and Tengku Zahad. You can also buy ready rempah masak from the market – preferably Rose brand.
This recipe was first published in Flavours magazine.
- 1tbsp coriander seeds
- 1tbsp fennel seeds
- 1/2tsp cumin seeds
- 7 cloves
- 5 cardamoms
- 5cm cinnamon stick
- 1tsp black peppercorns
- 1/4 nutmeg or to taste
- 1 small piece kulit lawang, optional
- Dry roast the spices on low heat until aromatic - you can do this separately; if roasting combined, exercise care as some spices brown faster.
- Cool before grinding to powder.
- Refrigerate if not using immediately to prolong its shelf life.