When young I was required to help out in the kitchen and one of the things that I hated doing was pounding chillies. My mum was very fussy and a perfectionist. Food prepared in precise detail and no short cut was allowed.
The seeds of the chillies were included in the rempah as the hotness and flavour of the dish depended on them as claimed by mother. So the texture of the rempah had to be pounded very finely without any trace of seeds and skin left. The pounding took hours and my hand and fingers were feeling hot and itchy after the task.
This good practice had been instilled in me and nowadays when I am cooking curry or sambal dishes I still use the pounder instead of a blender to prepare the rempah.