"REMPAH," a Malay term for "SPICE," holds a pivotal role in both Malay and Peranakan cuisine, serving as the cornerstone of flavor. This essential blend encompasses an array of ingredients including roots like turmeric, galangal, lemongrass, and ginger, alongside elements like chillies, shallots, garlic, candlenuts, and toasted shrimp paste. These components amalgamate into a paste known as "REMPAH" after meticulous blending. The paste undergoes patient frying until the fragrant oil emerges, a technique referred to as "PECHAH MINYAK" by the Peranakans, signaling its readiness for use. Once transformed through this process, it transitions from "REMPAH" to "SAMBAL."

Further enhancements come from additional spices like cumin, fennel, coriander, pepper, and nutmeg, altering the basic paste into a spectrum of sambals. Coconut milk or tamarind can also be incorporated to impart distinct flavors to a dish. Contrary to assumption, not all "REMPAHS" deliver heat; even the use of garlic, fermented soya beans (taucheo), and onions alone constitutes a 'REMPAH.' Additionally, aromatic leaves and fresh roots are introduced during cooking to elevate both fragrance and taste. Skillfully integrating these "marrying ingredients" at various cooking stages, from rempah preparation to final dish assembly, remains fundamental in traditional Peranakan culinary practices.