Authentic Indonesian Rempeyek Recipe

Ingredients

150 grams of peanuts
100 grams of rice flour
2 tablespoons of cornstarch
1 tablespoon of granulated white sugar
1 teaspoon of salt
2 cloves of garlic
3 shallots
2 kaffir lime leaves
1 stalk of lemongrass
250 ml of water
1 liter of cooking oil for frying

Steps and instructions

Peel and finely slice the garlic and shallots. Slice the kaffir lime leaves and lemongrass, discard the tough parts.
Mix the sliced garlic, shallots, kaffir lime leaves, and lemongrass with water in a blender. Blend until smooth. Set aside.
In a mixing bowl, combine rice flour, cornstarch, sugar, and salt. Mix until well combined.
Pour the blended mixture into the dry ingredients. Stir until it forms a smooth batter.
Add the peanuts into the batter. Stir until the peanuts are well coated.
Heat cooking oil in a pan over medium heat.
When the oil is hot, scoop a spoonful of the batter and spread it on a slotted spoon. Make sure the peanuts are well distributed.
Carefully slide the batter from the spoon into the oil. Fry until golden brown and crispy.
Remove the rempeyek from the oil with a slotted spoon. Drain on paper towels.
Repeat this process until all the batter is used up.
Let the rempeyek cool before serving.

Tools for making

Blender - To blend the garlic, shallots, kaffir lime leaves, and lemongrass with water.
Mixing Bowl - To mix the rice flour, cornstarch, sugar, and salt.
Slotted Spoon - To scoop and spread the batter into the hot oil.
Pan - To heat the cooking oil for frying the rempeyek.
Paper Towels - To drain the fried rempeyek and remove excess oil.

Recipe variations

Use cashews, almonds, or mixed nuts instead of peanuts
Replace rice flour with all-purpose flour or gluten-free flour for a different texture
Add spices such as turmeric, chili powder, or cumin to the batter for extra flavor
Include dried shrimp or anchovies in the batter for a savory twist
Make a vegetarian version by omitting the garlic and shallots, and using vegetable broth instead of water in the batter
Add sesame seeds or poppy seeds to the batter for added crunch and flavor
Experiment with different herbs such as cilantro or basil to infuse the batter with a unique taste
Try baking the rempeyek instead of frying for a healthier alternative
Create a sweet version by reducing the salt and adding a touch of vanilla extract or honey to the batter
Make a spicier version by adding finely chopped chili peppers or chili flakes to the batter

Recipe overview

Rempeyek is a popular crunchy and flavorful snack originating from Indonesia. It's well known for its unique texture, which comes from peanuts being cooked in a crispy rice flour batter. This recipe takes you through the steps of preparing homemade Rempeyek with a rich combination of flavors from ingredients like garlic, shallots, kaffir lime leaves, and lemongrass. Expect to create a snack that is delightfully crunchy, slightly spicy, and definitely addictive. It's perfect as a snack on its own or to complement a meal. The total time needed for this recipe is approximately 45 minutes. Enjoy the cooking journey!

Common questions

Can I use roasted peanuts instead of raw peanuts? Yes, you can use roasted peanuts for this recipe. However, the taste and texture of the rempeyek might be slightly different compared to using raw peanuts.
Can I substitute rice flour with another type of flour? Rice flour is traditionally used for rempeyek to achieve its desired texture. While you can experiment with other flours, it may alter the taste and texture of the final product.
Can I make the batter in advance? It is not recommended to make the batter too far in advance as it may affect the crispiness of the rempeyek. It is best to prepare the batter shortly before frying.
Can I store the rempeyek? Yes, you can store rempeyek in an airtight container once it has cooled completely. It is important to keep it in a dry place to maintain its crispness.
Can I reheat the rempeyek? Yes, you can reheat rempeyek in an oven or toaster oven at a low temperature to regain some crispiness. However, it is best enjoyed freshly made.
Can I double the recipe? Yes, you can double or adjust the recipe according to your needs. Just make sure to maintain the correct ratios and adjust cooking time accordingly.

Serving dishes and utensils

Mixing Bowl - A bowl used for combining the dry and wet ingredients.
Blender - Used to blend the garlic, shallots, kaffir lime leaves, and lemongrass with water.
Slotted Spoon - A spoon with slots or holes to drain excess oil from the rempeyek.
Pan - Used for frying the rempeyek.
Paper Towels - Used to drain the excess oil from the fried rempeyek.

Origin stories

Rempeyek is a popular snack in Indonesia, particularly in Javanese cuisine. The name "rempeyek" is derived from the Javanese onomatopoeic word "rempeyek", which describes the sound of the batter hitting the hot oil in the wok, an integral part of the cooking process. The snack itself is a testament to the cultural diversity of the Indonesian archipelago, with variations utilizing different types of nuts or seafood depending on the region. The presence of kaffir lime leaves and lemongrass in the recipe also showcases the signature use of aromatic herbs in Indonesian cuisine. Whether sold in bustling city markets or quiet village roads, rempeyek remains a beloved snack, its crunchy, savory flavor captivating both locals and tourists alike.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.