Rempeyek Kacang Tanah berkuning – yellow crackers

Ingredients for 1 servings:

• 100 g rice flour
• 20 g tapioca flour
• 2 eggs, size M
• 150 g coconut milk, creamy
• n. B. Peanuts, roasted
• 50 g orange juice
• 2 tsp coriander seeds
• 5 kemiri nuts, alternatively macadamia
• 3 small onions, red
• 2 medium-sized garlic cloves, fresh
• 5 g galangal, fresh or frozen
• 6 g turmeric, fresh or frozen
• 1 small chili pepper(s), green
• 6 kaffir lime leaves
• 5 g chicken stock powder
• 1 ½ liters of frying oil
• Oil for frying
• n. B. flowers and leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Made from rice flour, coconut milk and peanuts, for garnishing other dishes or for snacking.

Roast the coriander seeds in a pan without oil until fragrant. Roughly chop the kemiri nuts and roast with 1 tablespoon of oil until light yellow. Peel and roughly chop the onions and garlic cloves. Wash, peel, and thinly slice the galangal and turmeric. Wash the small green chili pepper and cut crosswise into thin rings, leaving the seeds and discarding the stem. Finely puree all of the prepared ingredients in a blender with 100g of coconut milk. Rinse the blender jar with the orange juice. Roll the kaffir lime leaves across the center and cut the roll crosswise into thin strands. Add the strands to the peanuts. Mix the rice flour and tapioca flour well. For the batter, whisk together the eggs, coconut milk, and chicken stock. Add the rice flour mixture a tablespoon at a time and mix until lump-free. Finally, stir in the blender mixture, including the orange juice. Heat the frying oil in a wok or deep fryer to 140°C. Gently heat a large frying pan with 1 tablespoon of cooking oil. Sprinkle peanuts and kaffir lime strands in the center of the pan, if desired. Pour 2 to 3 tablespoons of the batter into the center of the pan and spread it out slightly. Fry over moderate heat until the batter has set. Slide the cracker out of the pan into the frying oil and fry on both sides until crispy. Remove the cracker and drain on a paper towel. Continue cooking until all the batter is used up. Arrange on a serving dish and garnish, or use the crackers to garnish other dishes. Rempeyek Kacang Tanah are delicious hot or cold.