Keluak Rempah



A rich and deliciously musky mix of fragrant herbs, spices, and delectable dark keluak paste.


Onion, garlic, ginger, turmeric, lemongrass, galangal, candlenut, belachan, chili and keluak. (Weight: 500g)


Keluak Curry

  1. Heat oil in pot. Add 1 stalk lemongrass, 2 slices galangal and stir for 2 mins.
  2. Add 1kg pork or chicken.  Stir for 3-4 mins.
  3. Add 500g Keluak Rempah.  Stir until combined.
  4. Add enough water to cover meat, bring to a boil and simmer until tender.
  5. Add tamarind and seasoning to taste.
  6. Simmer for 1 min and serve.

Keluak Fried Rice

  1. Heat oil in a pan.  Scramble 2 eggs and set aside.
  2. In same pan, fry 1/2 tbsp chooped onion and 1/2 tbsp chopped garlic.
  3. Add 2tbsp Keluak Rempah.  Stir for 2 mins.
  4. Add 250g cold cooked rice, 100g diced prawns, 50g sliced long beans, scrambled eggsand stir for 5 mins.
  5. Season to taste and serve.