It hardens upon frying and turns into a golden brown and crispy cracker.
The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). The spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in hot coconut oil. Some recipes also add a chopped citrus leaf. Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.Ĭoconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the flour batter.
The most common type of rempeyek is peyek kacang (" peanut peyek") however, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi ( dried shrimp). Rempeyek or peyek is a deep-fried savoury Indonesian- Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter.
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