Rempeyek Kacang recipe


1 ½ cups (220 g) of raw peanuts
1 cup (120 g) rice flour
¾ cup (100 g) flour
1 cup (250 ml) oil thick coconut milk for frying

Spice Paste

2 candlenut about chped
½ (1 cm) of fresh turmeric, peeled and sliced, or ½ teaspoon ground turmeric
2 cloves garlic, peeled
1 teaspoon coriander seeds
2 kaffir lime leaves (optional)
½ c. teaspoon salt

Cooking Directions:

Dry roasted peanuts in a work or skillet over low heat for about 5 minutes. Remove from heat and let cool, then rub nuts together to remove skins

To make the spice paste, grind all ingredients into a smooth paste in a mortar or blender, add some coconut milk if necessary to keep the mixture turning. Combine the ground paste and flour in a bowl, add the coconut milk and mix until a smooth paste, add the peanuts and mix well

Heat oil in a wok over medium heat until hot. Spoon 2 tablespoons of batter at a time in hot oil and fry until crisp and golden, 3 to 5 minutes. Remove from work and drain the water on paper towels. Continue frying until all batter is used up the waters. Let cool completely before storing wafers in an airtight container.