John Myers
Contents
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Ingredients
- 200 ml Coconut milk, creamy
- 100 g Coconut water
- 1 Egg, size M
- 4 tbsp White sugar
- 4 Kemiri nuts, alternatively macadamia nuts
- 6 small Red onions
- 4 medium sized Cloves of garlic, fresh
- 6 g Galangal, fresh or frozen
- 1 tsp Coriander powder
- 6 g Chicken broth, Kraft bouillon
- 120 g Rice flour
- 30 g Sago flour
- 10 Kaffir lime leaves, fresh or frozen
- 10 Peanuts, roasted, (at least 100 g)
- 2 liter Palm oil, premium quality
Instructions
- Mix the rice flour with the sago flour and the coriander powder. Split the Kemiri nuts lengthways and cut the halves in half lengthways and crossways. Discard old, rancid and moldy ones. Only necessary for kemiri nuts: Roast the kemiri nuts in a small pan without oil until they start to brown. Remove from heat and pan immediately.
- Halve the onions and garlic lengthways, cap both ends, peel and roughly chop. Wash and peel the galangal, cut into thin slices and chop them up. Then use a mortar and the chicken stock to make a porridge. Put all ingredients from coconut milk to chicken broth together in the blender and purée finely for 1 minute on the highest setting. Switch to the lowest setting and add the rice flour mixture in a teaspoon and stir until lump-free. The batter mixture should be creamy, but almost water-thin (see note). Let ripen for about 10 minutes.
- Meanwhile, chop the peanuts very coarsely. Wash the kaffir lime leaves, roll up from the tip of the leaf to the stem and cut the roll crosswise into thin slices (threads), mix these into the dough. Heat 1.9 liters of the oil in a deep fryer or wok to 160 degrees.
- Heat a larger pan, add a little palm oil and let it get hot. Take a spoonful of batter with a few strands of kaffir and lime and let it flow into the pan. Hold the pan at a slight angle (in the picture above, the left side was the dough input side and the right side was the sloping side). Sprinkle a spoonful of peanuts on it, press into the batter and fry at medium temperature until the Rempeyek has turned a honey-yellow to light brown color and is stable enough to be lifted out of the pan.
- Take the almost finished Rempeyek out of the pan and finish frying until crispy. Drain on paper towels. Serve warm as a side dish or cold as a snack.
annotation
- Depending on the swellability of the rice flour and whether you prefer very thin and crispy or slightly thicker Rempeyek, you should mix either coconut water or rice flour to the dough after a test pan. In the picture it is a side dish to "Fried squid rings with french fries".
