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Rempeyek
 Peanut rempeyek | |
| Alternative names | Peyek |
|---|---|
| Type | Cracker |
| Place of origin | Indonesia[1] |
| Region or state | Java and Nationwide in Indonesia, Malaysia[2] |
| Main ingredients | Rice flour, peanuts, dried anchovies or shrimp, coconut milk |
| Variations | Peyek bayam |
Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker[1][3] made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek");[4] However, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.
Coconut milk, salt, and spices such as ground candlenuts and coriander are often mixed within the flour batter. Some recipes also add a chopped citrus leaf. The spiced batter, mixed or sprinkled with the granule ingredients, is deep-fried in hot coconut oil. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). It hardens upon frying and turns into a golden brown and crispy cracker.
In Indonesia, rempeyek making is traditionally a small-scale home industry, yet today some rempeyek producers have reached a larger production scale and distribute widely, with a rempeyek-brand trading value reaching 25 million Rupiah (around US$2,100) monthly.[5] In Malaysia, rempeyek is now widely made using machines.[2]
- ^ a b "Resep Masakan Rempeyek Kacang (Jawa Tengah)". Kitab Masakan. Retrieved 17 August 2013.
- ^ a b "Quality of machine-produced peanut crisps (rempeyek)" (PDF). Malaysian Agricultural Research and Development Institute. Archived from the original (PDF) on 7 April 2014. Retrieved 4 March 2014.
- ^ Yohan Handoyo. "Christmas Crackers". Jakarta Java kini. Archived from the original on 7 April 2014. Retrieved 4 April 2014.
- ^ Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 163. ISBN 978-0794604882. Retrieved 31 October 2014.
- ^ M Agus Fauzul Hakim (10 February 2012). "Ada "Rempeyek Transmigrasi" di Kediri" (in Indonesian). Kompas.com. Retrieved 4 April 2014.
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