Updated post on 30-12-2016
I have decided to update the post with the special ladle for this snack. Personally, i think without ladle is easier to make it thinner and hence crispier. However, it is more beautiful that irregular shape. The decision is up to individual. The ladle can be purchased at neighborhood or some bakery shop.
I like this a snack.. It is so addictive and I always bought mine in the neighbourhood provision shop.. But there is one thing that I do not really like is the usage of fennel and cumin seeds… I loved everything except these 2 spices…
Since some of my Facebook group members are asking me for the recipe, I have decided to try preparing it.. Don’t worry, the spices that I personally do not like will still listed in the recipes but my home cooked version I will have minimum amount of these spices.
If you are accustomed to the round shape rempeyek, most probably you are used to the Malaysian and Singaporean type of rempeyek where a special metal ladle mould was used in the preparation. However, for Indonesian version, most do not use the ladle and they just let the batter flows by the side of the wok and deep fried.. The end result is a big piece of crispy rempeyek .. Taste of course is the same but it saves lots of time for the batter to be unmoulded from the ladles during deep frying. I have opted this option as I am not willing to invest in a ladle specially for this snack..
“Rempeyek or peyek is a deep-fried savoury Javanese cracker made from flour (usually rice flour) with other ingredients bound or coated by crispy flour batter. The most common types of rempeyek are peyek kacang or peanuts granules peyek, however other ingredients might also used, such as teri (dried anchovies), rebon (small shrimp) or ebi (dried shrimp). Today rempeyek is commonly found 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 the fresh aroma and taste to it. The spiced batter mixed or sprinkled with granules ingredient are deep fried in ample of hot coconut oil. The flour batter acted as binding agent for granules (peanuts, anchovy, shrimp, etc.) hardened upon frying and turn into golden brown and crispy cracker.” (Source: http://en.wikipedia.org/wiki/Rempeyek)
WHAT IS REQUIRED
2oo 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)
STEPS OF PREPARATION
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.
- 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. Put the special ladle on the hot oil for at least 30 seconds to heat up the ladle. Take out and quickly put some batter on the ladle, put the ikan billis and peanuts. Drop back carefully onto the hot oil.
- Let the ladle sit on the wok under hot oil. Do not touch the batter. In a minute, the batter will floated upwards and continue deep frying until both sides are golden brown.
- Let the ladle sit in the hot oil again for 30 seconds before proceeding to the second batch. You have to heat up the ladle in the hot oil for every batches.
Actually, I have followed a recipe which give me the wrong amount of water to be used..It refused to form a batter, I have to double the liquid to come out with this recipe. As such, I did not mention source of my recipe. In order to let the batter flows down and becomes thin and crispy, the batter have to be very watery. Too thick the batter will produce thick rempeyek that is chewy and oily. Remember that high heat shall be used throughout the entire process of deep frying. If you are able to get hold of a ladle, by all means use it. Otherwise, stick to this simpler method if it is for home consumption.
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Oh yes Kenneth, agree with you this is an addictive snack and very delicious. My former neighbour, a young Indonesian housewife who has since migrated to Japan with her ‘ang moh’ husband, used to offer me this homemade snack whenever she make. Hers was really professional and yummy like store bought. Fennel and cumin seeds give the punch and authenticity.
Thanks for sharing recipe.
Thanks your information.
I will try this receipt.
Hope you like it
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