Rempeyek

I love munching on crackers. Yesterday, I decided to fry one of my favorite crunchy snack called Rempeyek. Rempeyek is lightly salted with garlic and anchovies and has peanut in it.

Ingredients:
1 packet of powdered rice flour
1 egg
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)

Above is the laddle I use to shape the rempeyek. You could also use the traditional method that is to spoon some of the rempeyek batter with the peanut and layer it along side the wok near the hot cooking oil. Use the hot oil to release the rempeyek from attaching to the wok.

Method:
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 flour.
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.
Enjoy!
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