I took Kokken's advice by being patient when I was cooking the rempah. I took about 45 mins to get it to brown nicely.
Thanks for sharing this wonderful recipe!
What you need:
15g dried red chillies, cut into pieces, removed seeds and softened in hot water
50g large red chillies, deseed. Cut into pieces
60g garlic, remove skin
160g small red onions (shallots), remove skin
60g dried shrimps, soaked and drained
Pound dried shrimps finely and dry fry in a wok (no oil) until semi dry. Set aside.
Grind vegetable together to form a fine paste – dried chilies, large red chilies, garlic, onions. (always add in the wettest ingredient i.e. the onions here last)
Fry grinded ingredients in a wok with the 240ml oil over medium or low heat until reddish brown and aromatic.
Add the dried shrimps and fry until deep reddish brown and intensely aromatic. Add ¾ tsp salt (or to taste).
Cool and store in an air tight jar in the refrigerator.