John Myers
Ingredients for 1 servings:
- 200 ml coconut milk, creamy
- 120 g coconut water
- 1 egg(s), size M
- 6 small onions, red
- 4 medium-sized garlic cloves, fresh
- 4 kemiri nuts
- 4 g galangal, fresh or frozen
- 1 tsp coriander powder
- 6 g chicken broth, granulated
- 90 g rice flour
- 5 kaffir lime leaves
- n. B. Peanuts, roasted
- n. B. Palm oil, premium quality
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Recipe from West Java, Indonesia. Original title: Rempeyek Kacang Tanah ala Andri
Split the kemiri nuts lengthwise and cut each half in half lengthwise and crosswise. Discard any old, rancid, or moldy ones. Roast the kemiri nuts in a small pan without oil until they begin to brown. Immediately remove from the heat and from the pan. Halve the onions and garlic lengthwise, trim both ends, peel, and roughly chop. Wash, peel, and thinly slice the galangal, then chop them. Combine all ingredients, from coconut milk to chicken stock, in a blender and blend on high for 1 minute until smooth. Reduce to low and add the rice flour a teaspoon at a time, stirring until lump-free. The batter should be creamy but almost water-thin (see note). Wash the kaffir lime leaves, roll them up from the tip of the leaves to the stem, and cut the roll crosswise into thin slices (threads). Mix these with the peanuts into the batter. Heat a large pan, add a little palm oil, and heat until hot. Pour a spoonful of the batter with the peanuts and kaffir lime threads into the pan. Hold the pan at a slight angle. Fry/sauté until the rempeyek turns a honey-yellow to light brown color and is crispy. Note: Depending on the swelling ability of the rice flour and whether you prefer very thin and crispy or slightly thicker rempeyek, you should add either coconut water or rice flour to the batter after making a test pancake. This recipe yields approximately 20 large, wafer-thin rempeyek. Rempeyek must be eaten fresh and warm immediately.
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