Once a week or two, I make rempah for my curries, asam pedas and masak lemak. My fingers and nails are still yellow from peeling fresh tumeric for this one. They leave my magimix yellow too. sometimes when I am not doing a lot, I use the pestle and mortar - which off course will be a lot yummier. having jars of rempah in the fridge makes cooking a lot faster and easier.
I also use them in dryer dishes - they are excellent to baste on chicken, beef and lamb for roasting. And the rempah for thai green curry is excellent to steam fish in. But more than the culinary promises, peeling chopping and pounding (and seriously even the whizzing processor) the onions, galic, galangal, lemon grass, ginger and chillies sooth me. And the aroma is just so tantalising! I love even the crying and sneezing from peeling onions.
It reminds me a lot of my mom's kitchen or the stories and the gossips exchanged. There are no hard and fast rules in the ingredients - everything is interchangable, everything follows the rule of agak-agak.
You are the goddess of your own cooking. In winter, when it is so cold outside, it transports me to the tropics where flavours, scents, textures and colours are sultry and magnificent.
It reminds me of who I truly am.