Studded with peanuts and ikan bilis, rempeyek is one of the most well-liked of crunchy malay snacks. To get a nice crunch, they are twice-fried, or fried and finished in the oven. The addition of air kapur also helps to enhance the texture and crispiness.
- 250 g rice flour sifted
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fennel powder
- 1 teaspoon coriander powder
- 2 teaspoon salt or to taste
- 1 teaspoon salt or to taste
- 60 g cleaned ikan bilis (gutted, deboned and beheaded), soaked and ground
- 1 teaspoon air kapur (slaked lime solution), optional
- 500 ml thin coconut milk (obtained by adding water to the milk of 1 coconut)
- 100 g peanuts
- Oil for deep-frying
- In a mixing bowl, combine all the ingredients. Mix well and season to taste.
- Heat the oil in a wok over medium heat. Heat a soup ladle in the hot oil. Spoon some batter - make sure there are nuts in every scoop - into the ladle and lower it into the oil. Cook until fritter is set, remove from oil and drain on paper towels. Repeat until the batter is used up.
- Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160°C for about 10 minutes. Remove and drain on paper towels. Cool completely before storing in air-tight containers.
- Variation: Instead of grinding the ikan bilis, add whole to the batter.