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Remepeyek
Like the side dish Serundeng, Rempeyek is readily available in supermarkets and toko (east asian shop). The flavor is often good but if you create it yourself, you adjust the snack, that can also be side dish, to your own taste, by blending in alternative spices in the flour mixture.
Ingredients:
100 g self-raising flour
400 g of raw peanuts with skin
0.5 tsp kunyit (turmeric)
salt to taste
1 pinch jintan (cumin)
2 tsp coriander powder
1 teaspoon garlic powder
water
0.2 l oil
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Preparation
Mix all dry ingredients except the peanuts together to a batter. Gradually stir in the flour and herb mix, ultimately leading to a batter having a buttermilky density.
Heat the oil in a with high-margin saucepan over medium heat to prevent oil splashes from going over. Stir peanuts into the mixture. Take a big ladle of batter with peanuts in the ratio as shown below.
Let peanuts and mixture slide in the oil and move the batches a bit apart with a fork or spoon so it is not fried into a too compacted bunch. Make sure the heat is low in the first stage of frying for the crispiness of the rempeyek. If the color of the moist batter has changed to dry brown, then turn the rempeyek and sauté for one minute. Change heat to just below medium and turn the rempeyek over again to finalise cooking in about three minutes. Take from oil and drain on paper towels. Sprinkle salt over it.
Enjoy... and Selamat Makan!
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