Rempeyek

Source



250g rice flour, sifted
1/2 tsp cumin seeds
1/2 tsp cumin powder
1/2 tsp fennel seeds
1/2 tsp fennel powder
1 tsp coriander powder
2 tsp salt, or to taste
60g cleaned ikan bilis, soaked and ground
1 tsp air kapur (slaked lime solution), optional
1 1/2 cup coconut milk, obtained by adding water to the milk of 1 coconut
100g peanuts
1 egg
oil for deep frying

1. In a mixing bowl, combine all the ingredients. Mix well and season to taste.
2. 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.
3. Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160 degree 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.