Rempeyek de amendoim (biscoitos crocantes de amendoim)

Ingredientes

• 250 gr skin-on peanuts (roasted, you can also use skinless roasted peanuts)
• 60 gr anchovies ((ikan bilis) - use small size)
• Cooking oil
• 100 gr rice flour (about 1 cup)
• 1 Tbsp coriander powder
• 1 tsp kencur powder (or 2 tsp ground kencur, omit if you don't have any)
• 1/2 tsp garlic powder (or 1 tsp minced garlic)
• 2 tsp onion powder (or 1 Tbsp minced shallots)
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp ground white pepper
• 100 ml coconut milk (about 7 Tbsp, you can replace with water too)
• 100 ml water (about 7 Tbsp)
• 8 kaffir lime leaves (cut into thin strips)

Modo de preparo

1. 1

   --- Prepare the peanuts and anchovies: ---

2. 2

   You can use peanuts with skin-on or skinless. Traditionally, the skin-on peanuts are use. Roast them in the oven at 300 F (150 C) for 15 minutes

3. 3

   Rinse the anchovies in water and then pat them dry

4. 4

   --- Prepare batter: ---

5. 5

   Mix all ingredients for batter in a large mixing bowl. The batter is runny

6. 6

   --- If frying with a mould: ---

7. 7

   Get the batter, the peanuts, and anchovies all next to your cooking station.

8. 8

   Preheat about 2 inches of oil in a pan. When you dip a chopstick or a skewer into the oil, there should be bubbles around it. The oil is ready. Dip the mould, in my case, I use the metal turner as my "mould", into the oil to heat it up for about 10-15 seconds.

9. 9

   Give the batter a stir each time as the starch tends to sink to the bottom after a while. Spoon a thin layer of the batter onto the hot mould. Top with 5-8 pieces of peanuts and some anchovies. It's up to you how much you want to put, but don't try to load too much

10. 10

    Lower the heat to medium and dip the mould into the hot oil and let it fry until it detaches itself from the mould. Sometimes it may get stuck a bit and you can use a spoon to help it dislodge, but it shouldn't get stuck to the point where you can't get it off. If that happens, that means your mould isn't hot enough

11. 11

    Fry until golden brown. Remember to control the heat. If the oil gets too hot, the edge of the rempeyek will get dark when the middle is still not cooked crispy. Fry over medium heat until lightly golden brown and crispy. Every stove is different, so you need to adjust the heat accordingly. The first few rempeyek you fry will give you some ideas about the heat. Try to fry two at a time until you get used to it

12. 12

    --- If frying without a mould: ---

13. 13

    Mix peanuts and anchovies inside the batter. Stir to mix

14. 14

    Preheat about 2 inches of oil in a pan. When you dip a chopstick or a skewer into the oil, there should be bubbles around it. The oil is ready

15. 15

    Ladle one scoop of batter (as shown in the video) and carefully and slowly drizzle it on the side of the pan not covered by oil. We fry it this way so the batter can "cling" on to the pan and doesn't disperse into small tiny pieces. Fry over medium-high heat. The batter will detach itself from the side of the pan/wok

16. 16

    There is no need to turn the rempeyek around to fry. Simply fry until they are golden brown and crispy. Repeat with the rest of the batter and remember to stir the batter each time before frying

17. 17

    --- Storing: ---

18. 18

    Let the fried rempeyek cools down completely. Store in an air-tight container or zipper bag. It stays really crispy the first whole day. The next day they will still be crispy, but I feel like they will taste even better after crisping them in the air fryer/oven/toaster oven at 350 F for 3-5 minutes