Indonesian rempeyek are small crackers that come in several versions: teri (dried anchovies), rebon (small shrimp), ebi (dried shrimp), kacang (peanuts) or lentils.
What are rempeyek?
Rempeyek or peyek are lentil or peanut crackers from Indonesia, more precisely from Java. These biscuits, made from rice flour and coconut milk, in the end should be very crispy.
The flour-based batter is often mixed with coconut milk and spices such as candlenut and coriander (both ground) to add extra flavour. Sometimes it is even added a chopped citrus leaf.
Once the mixture is ready, it is deep fried in hot oil (coconut or peanut) so it hardens and turns into golden brown crispy crackers.
Typically, in Indonesia this snack is made as a small-scale home industry. However, there are some rempeyek producers who have reached bigger production scales and distribute widely with a rempeyek-brand value reaching close to 25 million Rupiah (US$2100) a month.
In Malaysia, another country of production, this meal is mainly prepared using machines.
These crackers are easily found with street vendors but also in supermarkets all over these nations. In the peasant regions they tend to be also served at weddings and special events such as birthdays or welcome parties.
WHAT ARE THE VARIANTS OF REMPEYEK?
Rempeyek come in several versions: teri (dried anchovies), rebon (small shrimp), ebi (dried shrimp) or lentil but the most common version is rempeyek kacang (peanuts). The recipe featured here is with lentils.
There are even some eccentric versions that include insects such as crickets and termites.
For this recipe, lentils are fried without being pre-cooked. To prepare rempeyek, the lentils only need to be rehydrated overnight before frying.
WHAT IS THE ORIGIN OF REMPEYEK?
The word rempeyek comes from the Javanese expression peyek which imitates the sound of crispy crackers breaking in halves.
This snack is often served with pecel (vegetables with peanut sauce) , other meat dishes or even on its own. It is very common throughout Malaysia and Indonesia, especially around the Java region where it’s supposed to have first appeared.
Rempeyek
Ingredients
- ¾ cup rice flour
- ⅔ cup yellow lentil
- 4 cloves garlic
- 1 teaspoon coriander seeds
- 1 egg , beaten
- 1 cup coconut milk
- ¼ cup water
- 1 pinch salt
- Peanut oil (for frying)
Instructions
- Soak the lentils in plenty of cold water overnight.
- In a pestle, crush the garlic and coriander seeds and form a paste.
- Pour this mixture into a large bowl and add the rice flour and salt. Mix well.
- Pour the egg and mix with the flour.
- Mix coconut milk with water and pour into the bowl while whisking to obtain a very fluid and smooth batter.
- Pour the drained lentils and stir.
- Heat enough oil in a fryer or saucepan for deep frying.
- The oil is ready when fine bubbles rise to the surface.
- Using a small ladle, pour small amounts of batter into the hot oil. As the batter is very liquid, it spreads out and forms a small flat surface.
- If pieces of batter meet and stick, gently separate them with a knife.
- When the batter becomes golden and hardens, the rempeyek are ready.
- Take them out of the oil and place them in a colander to drain.
- Proceed until all the batter is used.
Source
Wikipedia
Vera is the “expert” of the 196 flavors’ duo. With over 30 years of experience in the kitchen, she is now sharing her skills as a private chef and cooking instructor.
shucky says
I love Currywurst, and found it to be perfect for a cold Turkish eggplant dish. But weiners, too.