The mortar and pestle has a permanent place in local kitchens because it is required to combine the aromatic spices used widely in Singapore’s cuisines.
Sambal, a chilli sauce integral to Malay and Peranakan cuisines, is created in a mortar, usually made of granite. After its ingredients like chillies, garlic and shallots are pounded into one, sambal is either served as a condiment or stir-fried with meats, seafood or vegetables to make a sambal goreng dish. Another common item created with the mortar and pestle is rempah, a spice paste of varying ingredients like candlenuts and galangal that forms the aromatic base for braised meats (e.g. babi pongteh) and grilled fish (e.g. otak otak). So common were these preparation methods that families in the past also kept a batu giling, a large granite slab and roller, to grind more spices for bigger spreads (Sass).