Rempeyek is a deep-fried savory cracker made from rice flour with other ingredients bound or coated by crispy flour batter. The most common types of rempeyek are peyek kacang (peanuts granules peyek); however, other ingredients might be used also, such as teri (dried anchovies), rebon (small shrimp) or ebi (dried shrimp). It is popular in Indonesia and Malaysia.
Coconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the flour batter. Some recipes might also add a chopped citrus leaf to add a fresh aroma and taste to it. The spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in ample hot coconut oil. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). This hardens upon frying and turns into a golden brown and crispy cracker.
The group of Javanese emigrants who left to live in Suriname kept most of their traditions, so Rempeyek can be found there also.
How to Make Rempeyek
Ingredients
200 grams of peanuts
200 grams or ml of thin coconut milk
250 grams of plain water
150 grams of rice flour
50 grams of corn flour
1 teaspoon of coriander powder
4 small shallots or garlics
1/2 teaspoon of fennel seeds
1/2 teaspoon of cumin seeds
Pinches of salt
Sugar to taste
Some anchovies or ikan bilis (optional)
200 grams or ml of thin coconut milk
250 grams of plain water
150 grams of rice flour
50 grams of corn flour
1 teaspoon of coriander powder
4 small shallots or garlics
1/2 teaspoon of fennel seeds
1/2 teaspoon of cumin seeds
Pinches of salt
Sugar to taste
Some anchovies or ikan bilis (optional)
Directions
Pound the garlic/shallots, fennel and cumin seeds until fine. In a mixing bowl, put the rice flour, corn flour, peanuts, salt, sugar and coriander powder.
Add the shallot/garlic paste followed by the coconut milk or water until it form a thin and watery batter.
Heat up a pot of oil under high heat. The oil is considered as ready for frying when a chopstick inserted into the hot oil, bubbles start to emit.
Take a small ladle, scoop out some liquid batter and pour along the side of the pot/wok just above the oil, the batter will stick to the side of the wok and the remaining will flow down to the oil.
Deep fried under high heat until there is no bubbles and colour starts to turn light brownish.
Drained and when cooled completely, store in an air tight container immediately.
Add the shallot/garlic paste followed by the coconut milk or water until it form a thin and watery batter.
Heat up a pot of oil under high heat. The oil is considered as ready for frying when a chopstick inserted into the hot oil, bubbles start to emit.
Take a small ladle, scoop out some liquid batter and pour along the side of the pot/wok just above the oil, the batter will stick to the side of the wok and the remaining will flow down to the oil.
Deep fried under high heat until there is no bubbles and colour starts to turn light brownish.
Drained and when cooled completely, store in an air tight container immediately.
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