Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rempeyek kacang - indonesian peanut cracker. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Rempeyek Kacang - Indonesian Peanut Cracker is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Rempeyek Kacang - Indonesian Peanut Cracker is something which I have loved my whole life. They are nice and they look wonderful.
Rempeyek Kacang - Javanese Peanut crackers. Rempeyek Kacang (Peanut Cracker) originated in Java. It is sometimes called Peyek in short. It is made of flour with some spices.
To begin with this particular recipe, we have to prepare a few components. You can have rempeyek kacang - indonesian peanut cracker using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Rempeyek Kacang - Indonesian Peanut Cracker:
- Prepare 250 gram raw peanuts (halved)
- Get 400 gram white rice flour
- Prepare 5 kaffir lime leaves, thinly slices
- Make ready 2 tsp coriander seeds
- Take 5 x 1cm pieces of kencur (Kaempferia galanga)
- Take 6 cloves garlic
- Prepare 6 candlenuts
- Make ready 1 tsp salt or more to taste
- Take 1 egg lightly beaten
- Make ready 500 ml water
- Prepare 2 tbsp tapioca flour
- Get 500 ml vegetable oil for frying
To add a modern touch, you can serve rempeyek with drinks. This recipe was adapted from Indonesian Food by Sri Owen What are rempeyek? Rempeyek or peyek are lentil or peanut crackers from Indonesia, more precisely from Java. Made from rice flour and coconut milk, the end result should be very crispy.
Steps to make Rempeyek Kacang - Indonesian Peanut Cracker:
- Pound the candlenuts, coriander, garlic, kencur and salt in a mortar and pestle until you have a smooth paste.
- Cutting the peanuts in half.
- Remove the centre stalk of each kaffir lime leaf, then cut each one thinly.
- Mix the paste with rice and tapioca flours and beaten egg and slowly stir in the water. You should have a thick, cream-like batter.
- Pour the raw peanuts and thinly slices kaffir lime leaves into the batter.
- Heat the oil in a wok. Draw the ladle around the side of the wok above the oil. You are aiming to form a thin skin of batter just above the oil. After about 30 seconds, slide the rempeyek off the side of the wok into hot oil. Cook for a minute or so, and then carefully lift the finished rempeyek out of the oil with a slotted spoon and drain on paper towel.
Rempeyek or peyek are lentil or peanut crackers from Indonesia, more precisely from Java. Made from rice flour and coconut milk, the end result should be very crispy. Rempeyek come in several versions: teri (dried anchovies), rebon (small shrimp), ebi (dried shrimp) or lentil but the most common version is rempeyek kacang. Crunchy Peanut crisp (rempeyek kacang) recipe usually from Java. How to create or make Peanut crisp ( rempeyek kacang ) there are some herbs that need to be processed so savory and crunchy.
So that is going to wrap this up with this exceptional food rempeyek kacang - indonesian peanut cracker recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
