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Rempah (Malay Curry)

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Recipe

 

Yield

1 recipe

Prep

10 min

Cook

20 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
12 ounces sweet potatoes, or yams
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12 ounces yam
peeled, cubed
*
1 large onions
peeled, diced
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6 each garlic cloves
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6 tablespoons vegetable oil
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3 ½ ounces coconut
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2 tablespoons tamarind
of your choosing
* Camera

Ingredients

Amount Measure Ingredient Features
346.8 ml/g sweet potatoes, or yams
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346.8 ml/g yam
peeled, cubed
*
1 large onions
peeled, diced
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6 each garlic cloves
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9E+1 ml vegetable oil
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101.2 ml/g coconut
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3E+1 ml tamarind
of your choosing
* Camera

Directions

Add enough water to the spices to make a stiffish paste, then leave to stand for a few minutes.

Make a purée of the onion, garlic, chillies, red pepper and ginger.

Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking.

Then add the purée and fry for 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 43673% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 30%
Sugars g
Protein 9g
Vitamin A 288% Vitamin C 37%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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