![]() ![]() ![]() Rice flour + cornstarch + egg : the rempeyek is greasy and doesn’t stay crispyĢ. I’ve tried several different combinations of starches and also with/without eggs:ġ. By using a mould, the rempeyek are all almost equal size and they are in smaller roundish pieces. A special mould is also available and usually, you can fry two at a time. As long as you have a metal turner, you can do this. You don’t need to purchase any special mould however. It’s actually much quicker to fry this way So you get really large irregular shape pieces of rempeyek when you fry this way. In Indonesia, rempeyek is fried by ladling the thin batter onto the side of the wok/pan. The recipe works whether you fry the rempeyek with or without a mould: I grew up with pecel and rempeyek together □ TWO DIFFERENT WAYS OF FRYING REMPEYEK I love to eat them on their own or with pecel. ![]() My mom said it got its name from the sound when you bite into the crunchy crispy crackers. In Indonesia, we call them “peyek” in short. Rempeyek is a very popular snack in Southeast Asia especially in Indonesia, Malaysia, and Singapore. I’m also showing you how to fry rempeyek with or without a mould. These rempeyek stay crispy for a long time too. These ultra crispy rempeyek are made with eggless batter loaded with aromatic herbs, spices, peanuts, anchovies and then deep-fried.
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