Pastes and bases in Asian recipes are often very versatile and can be infused into different types of dishes. Chef Ambrose Poh of AllSpice Institute teaches us how to make this Rempah Kuning recipe for dishes like Ikan Goreng, Nonya Duck Curry and Seafood Pineapple Tamarind Soup — all of which are distinctive and flavourful in taste!

The best part? If you can’t finish all of the paste, just freeze it up and use it for another day. In the future you might even find yourself preparing this to give away in jars! Get the full recipe here.