Home > Rempeyek Kacang (Peanut Cracker)

Rempeyek Kacang (Peanut Cracker)

Posting Date: 10/23/17

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. Kacang means peanut. However, rempeyek can also be made using shrimp, dried shrimp, or dried anchovies (teri), instead of peanuts. It is normally served as snacks or alongside of Pecel (Javanese Vegetable Salad in Peanut Sauce). The crackers are thin and crunchy. They are very addicting. Once I eat one, I just can't stop.

To make it thin and crunchy, it is better to use a wok because it has slanted deep wall. One tablespoon batter is dropped on the wok wall just above the hot oil. You will need to drop the batter continuously in 1 direction only to prevent overlapping the batter, causing thick cracker. Once you finish dropping the batter on the wall, hot oil is scooped from the wok to the batter to cook it. Once it is set, you can push it to the hot oil and it will continue cooking until golden brown. You can then remove it and drain it on plate lined with paper towel.

The batter makes about 41 crackers.

Ingredients:

For spice paste: 5 cloves of garlic, sliced
For spice paste: 4 candlenuts, roughly choped into 4
For spice paste: 1 teaspoon coriander powder
For spice paste: 1/2 teaspoon galangal powder (Indonesian: kencur)
For spice paste: 5 kaffir lime leaves, sliced. If you cannot find kaffir lime leaves, you can use lime zest from 2 limes.
For spice paste: 4 pinches of salt or to taste
For the batter: 1 large egg
For the batter: 250 grams rice flour. Make sure you use rice flour and not glutinous rice flour.
For the batter: 50 grams tapioca flour or tapioca starch
For the batter: 300 ml coconut milk. If you use can coconut milk, make sure you shake it well before opening it because coconut milk is normally separated after a while.
For the batter: 100 ml water
150 grams unsalted roasted peanut
vegetable oil to fry the batter

Methods:

Place garlic, candlenuts, coriander powder, galangal powder, kaffir lime leaves, and salt in a food processor. Process in food processor until it becomes smooth.
To make the batter, crack the egg in a bowl. Beat it with a fork. Add rice flour, tapioca flour, coconut milk, water, and spice paste into the egg. Using a rubber spatula, mix it well until it becomes smooth and there is no lump. Add peanut into the batter.
To fry the batter, it is better to use a wok because it has slanted deep wall which helps to make cracker thin and crunchy. Pour vegetable oil in a wok. Make sure you put enough vegetable oil to fry the batter. Heat the oil over medium high heat.
Once the oil is hot, drop a tablespoon of batter on the wall of the wok just above the hot oil. When you drop the batter, make sure you drop it continuously in 1 direction only without overlapping it on the already dropped batter because overlapping it will make the cracker thick. We want the cracker to be thin and crunchy. Scoop some of the hot vegetable oil in the wok and pour it over the batter. This will fry the batter and cook it. Once it is set, you can gently push it from the wall to the hot oil and it will cook further. Fry it until it becomes light golden brown. Remove the cracker using spider strainer. This will help to drain excess oil. Place the cracker on the plate lined with paper towel to absorb more excess oil. While it is still hot, you can sprinkle the cracker if you prefer. Repeat this step until all the batter has been used up.
Serve the crackers once it has slightly cooled down. If you have extra, store them in an air tight container once the crackers have reached room temperature.

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