There is no standard recipe for spice mixes, every cook has his or her own preference. Always adjust the amount of ingredients found in recipes to your own liking.
......................................................................................................

Bah Kut Teh Spice Mix - recipe

A Singapore Hokkien Chinese specialty. A great herbal soup mix!

1. white peppercorn
2. licorice
3. dang kui
4. dang shen
5. garlic
6. Astraglus root/huang qi
7. cassia/cinnamon
8. star anise
9. red dates
10. wolf berries (not show)

Basic rempah - spice and herb paste - more in detail

All purpose Singaporean spice mixture good for a variety of dishes. Simply pound to a smooth paste. A little oil or water maybe added to facilitate grinding in a electric grinder.

1. 3 stalk lemongrass
2. 3 inches galangal
3. 15 shallots
4. 12 candle nuts
5. 3 inches turmeric
6. 9 cloves garlics
7. 30 dried red chilies
8. 15 fresh red chillies
9. 3 tablespoon dried shrimps
10. 1 piece shrimp paste.

Bumbu Ayam
An Indonesian spice paste for Chicken. Salam leaves to be added when frying.

Ingredients:
12 red chilies, 15 shallots, 18 cloves garlic, 1 inch kencur, 2 inches laos, 12 candlenuts, 3 inches turmeric, 3 tbs palm sugar, 3 stalk lemongrass, 3 salam leaves

Bumbu Daging Sapi
An Indonesian spice paste for Beef. Salam leaves to be added when frying.

Ingredients:
15 red chilies, 15 shallots, 6 cloves garlic, 3 inches ginger, 3 inches laos, 12 candlenuts, 3 tbs palm sugar, 3 lemongrass, 1 tbs black peppercorns, 1 tbs coriander seeds, 3 salam leaves

Bumbu Dasar
An Indonesian basic spice paste to neutralize the strong flavor of meat

Ingredients:
3 chillies, 12 shallots, 6 cloves garlic, 1 inch laos, 3 inches turmeric, 3 candlenuts, 1 inch kencur, 1 tsp coriander seeds, 1 tsp shrimp paste, 1/2 tsp black peppercorn, 3 cloves, 1/2 tsp freshly grated nutmeg

Bumbu Laut
An Indonesian basic spice paste to for seafood. Tamarind and salam leaves to be added when frying.

Ingredients:
12 chillies, 15 shallots, 6 cloves garlic, 3 lemon grass, 12 candlenuts, 3 inches turmeric, 3 inches ginger, 1tbs coriander seeds, 1 tsp shrimp paste, 3 tbs tamarind pulp, 3 salam leaves

Curry Powder for Meat and Poultry
A basic mix, here's an example

Ingredients:
400g coriander, 150g aniseeds, 150g cummin, 150g dried chillies, 30g cinnamon, 30g black peppercorns, 1 tsp cloves, 70g tumeric and 1 teaspoon gratred nutmeg..

Curry Powder for Seafood
A basic mix, here's an example

Ingredients:
400g coriander, 150g aniseds, 150g cummin, 100g peppercorns, 150g dreid chillies, 70g turmeric powder, 50g cardamons, 90g fenugreek

Five Spice Powder

A popoular Chinese spice mix.

1. star anise
2. fennel
3. cinnamon
4. cloves
5. Szechuan pepper

Garam masala
An Indian spice mix, here's an example

Ingredients:
4 tbsps coriander, 2 tbsps cummin, 1 tbsp whole black peppercorns, 2 tsps cardamon seeds, 4 cinnamon sticks, 1 tsp cloves and 1 whole nutmeg. Roast separately, peel cardamons and grind.

Sambal Oelek
Preserved chilli paste for convenient sake. Used often instead of fresh chillies in cooking.

Ingredients:
1 cup fresh red chillies
1/2 cup vinegar
2 teaspoon salt

Method:
Boil chillies for a few minutes, remove seeds and grind into a paste, mix in vinegar and salt. Can be stored up to two weeks in a refrigerator.
Note: Various types of chillies can be used including dried chillies. Other ingredients such as garlics, ginger and lemon grass may also be added.

Sambal Blacan/terasi (Nam Prik Kapi)
A fiery hot chillie sauce great with various dishes. The hottest chillie sauce used in Singapore and Malaysia. There are many variations to this basic chillie sauce

Ingredients:
20 bird's eye chillies (replace with ordinary chillies forf the timid ones)
1 piece blacan (shrimp paste) - 3 -4 tablespoonful
a little water
juice from several limes

Method:
Grill shrimp paste over fire till fragrant. Pound chillies till fine, add grilled shrimp paste and pound till smooth, mix in lime juice to make a nice smooth paste. Squeeze extra lime juice over just before serving.

Note: Handle all chillies especially bird's eye chillies with gloves and wash hand and everything else thoroughly. contact with skin can cause serious problems! If blacan is too saltish, shallots maybe added to reduce saltiness.

Nam Prik Kapi - Thai Version:
Thai version needs a little more water. Use common chillies instead of bird's eye chillies. Add whole coriander, dried shrimp(pre soaked of course) and sugar. Coarsely chopped chillies may also be added at the end.

Nam Pla Prik(literally, fish sauce chillies)
Fish sauce with chillies. A popular Thai dip sauce.

Ingredients:
1 tablespoon red chillies
1 tablespoon chopped green chillies
1 tablespoon chopped garlics
1 cup fish sauce
1/4 cup lime juice

Method:
Simply mix all ingredients, best stored a day before use. Serve with any meal.

Nam Pla Manao(literally, fish sauce lime)
Sour fish sauce

Ingredients:
1/2 cup fish sauce
1/4 cup lime juice

Method:
Simply mix and serve, good with noodles or soups.

Nam Jim Wan
Thai sweet dip sauce for deep fried items such as spring rolls and chicken wings.

Ingredients:
3 cups water
1 cups sugar
1 cup rice vinegar
3 tablespoons pureed Chinese pickled plums
3 tablespoons thinly sliced prik ki nu daeng (red bird's eye chillies)
2 tablespoons garlic, very thinly sliced
2 tablespoons grated ginger
1 teaspoon salt

Method:
Dissolve sugar in boiling water, stop the heat and mix in the rest of the ingredients, store for several days before using.

Nam Prik Keega
Sour and hot chilli paste with coriander. Goes well with grilled food, salads and rice.

Ingredients:
10 green chillies
10 red chillies
1 small onion, chopped fine
5 cloves garlics
root from 1 coriander (1 tablespoon)
2 - 4 tablespoons fish sauce

Just before serving:
juice from 1 lime
2 tablespoons finely chopped shallots
2 tablespoon chopped coriander leaves

Method:
Grind chillies, onion, garlics and coriander root. Fry in a little oil for serveral minutes. Turn off heat and mix in fish sauce. Maybe stored for up to two weeks in a refrigerator. Add in lime juice, shallots and coriander leaves and mix well just before serving.

Panch Phora
Hindi 5 spice powder, panch means five.

Ingredients:
2 portion mustard seeds, 2 p. cumin seeds, 2 p. kalonji (onion) seeds, 1 p. fenugreek seeds and 1 p fennel seeds.

Thai Red Curry paste (kruang gaeng ped)

Ingredients:
9 dried chillies
2 tsp coriander seeds(roasted and ground)
2 tsp galangal root
2 tsp lemon grass
1 tbsp kaffir lime zest
2 tbsp garlic
2 tbsp shallots.

Method:

mix in a moratar and pestle or food processor till smooth, add oil if necessary. Will keep about a month in a fridge.

Thai Green Curry paste (kruang gaeng keow wan)

Ingredients:

20 fresh chillies (phrik ki nu - birdseye chillies)
10 cloves chopped garlic
1 teaspoon chopped galangal
1 tablespoon krachai (finger root)
1 tablespoon thinly sliced lemon grass
1/2f teaspoon kaffir lime zest (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 white pepper corns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
1-2 teaspoon fermented shrimp paste (kapi)

Method:

mix in a moratar and pestle or food processor till smooth, add oil if necessary. Will keep about a month in a fridge.

Thai style Penang Curry paste

Ingredients:

25-30 dried red chillis(remove seeds)
2 tablespoons chopped shallots
2 tablespoons chopped garlic
1 stalk finely sliced lemon grass
1 tablespoon chopped galangal
1 teaspoon toasted coriander seeds
2 tablespoons chopped coriander root
1 tablespoon shrimp paste(kapi)
2 tablespoons chopped freshly roasted peanuts.

Method:

mix in a moratar and pestle or food processor till smooth, add oil if necessary. Will keep about a month in a fridge.

Vietnamese dip sauce
A general dip sauce, also great over rice.

Ingredients:
1 tablespoon spring onions,
1 tablespoon chopped garlics
1 tablespoon finely chopped red chillies
3 tablespoon sugar
1/4 cup lime juice
1 cup fish sauce
2 cups water
4 tablespoon vegetable oil

Method:
Heat oil and briefly fry garlics and onions, add in the rest of the ingredients and bring to boil, turn off heat and stir in lime juice. Maybe used immediately.