Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, rempeyek kacang - indonesian peanut cracker. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Rempeyek Kacang (Peanut Cracker) originated in Java. It is made of flour with some spices.
To get started with this particular recipe, we have to first prepare a few components. You can have rempeyek kacang - indonesian peanut cracker using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Rempeyek Kacang - Indonesian Peanut Cracker:
- Take 250 gram raw peanuts (halved)
- Prepare 400 gram white rice flour
- Prepare 5 kaffir lime leaves, thinly slices
- Take 2 tsp coriander seeds
- Prepare 5 x 1cm pieces of kencur (Kaempferia galanga)
- Take 6 cloves garlic
- Get 6 candlenuts
- Prepare 1 tsp salt or more to taste
- Take 1 egg lightly beaten
- Make ready 500 ml water
- Get 2 tbsp tapioca flour
- Prepare 500 ml vegetable oil for frying
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.
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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. Rempeyek kacang uses peanut in the ingredients. However, rempeyek can also be made using shrimp, dried shrimp, or dried anchovies (teri), instead of peanuts. Great recipe for Rempeyek Kacang - Indonesian Peanut Cracker. Rempeyek is traditionally served as a snack on their own or to accompany a meal. 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. 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. This food is usually a friend when we eat rice or meatballs, soup, soup etc, as crisp and tasty so we feel good and eat voraciously, there is always a very fit your kitchen table. tablets may actually. I still remember my first taste of rempeyek. The fried Indonesian crackers topped with ikan bilis and peanuts had been made by a friend of a friend and were not available in stores. Crispy and crunchy crackers with peanuts are the perfect accompaniment to any meal. In India we have pappad and in Indonesia it is Rempeyek kacang, a complement to any Indonesian food.
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