Tuesday, August 07, 2012
1 packet of powdered rice flour
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground white pepper
15 pieces of kafir lime leaf
1 packet instant yeast
1 cup coconut milk
1 cube of anchovies bullion
1 tablespoon of chopped garlic
2 cups water ( add or less water to thin the batter)
3 cups of peanut (add more as needed)
Slice the kafir lime thinly.
In a big bowl, add egg. Beat lightly until incorporate the white and the yolk.
Then add the spices - anchovies cube, cumin, coriander, white pepper, garlic, kafir lime, and instant yeast.
Then add coconut milk. Mix well.
Add water. Check to make sure the batter is thin.
In a small bowl, scoop some of the batter and add some raw and washed dried peanut.
Use a tablespoon to pour the batter into the hot rempeyek mould.
Fry in deep oil on medium low heat.
Turn the peanut side down until peanut is cooked.
Then flip to the other side to brown the bottom.
Let the rempeyek cool before storing.