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Peranakan Turmeric & Lemongrass

Peranakan Turmeric & Lemongrass

£5.99

1

Carefully developed from and inspired by time-tested family recipes, this paste is vibrant and aromatic with a delightful fragrance of lemongrass and turmeric,

Add a spoonful to chicken dishes for a gentle chilli warmth.

‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made with aromatic herbs and spices, rempah takes time to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze before taking production one step further and carefully developed four jarred pastes all free from preservatives and gluten.

Approximately 180g 


 

 Onion, Chilli, Rapeseed Oil, Lime Juice, Lemongrass, Raw Sugar, Sea Salt, Turmeric, Coriander, White Pepper, Kaffir Lime Leaf.
Your meat will arrive frozen.

When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.

You can also gently thaw any items by leaving them in the fridge or at room temperature.

For more information about how to store Pipers Farm click here

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We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.

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Speedy Delivery

We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.

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Unrivalled Quality

We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.

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About

In Southeast Asia, curries and a whole host of dishes begin with a fresh spice paste, known as rempah in Malay. Rempah takes a great deal of time to make and finding it near impossible to find readymade pastes outside of the standard repertoire of Thai/ Indian flavours in London, Shu Han Lee would often make large batches of rempah and freeze them in serving-sized portions. Shu Han Lee realised this was the best way to enjoy and share the flavours she grew up with to adventurous but time-pressed Londoners and launched Rempapa.

All of Rempapa's spice pastes are carefully developed from and inspired by time-tested family recipes – with taste first in mind. They contain no preservatives, because they want them to be as good as you would make them yourself.