Posted by: Jonjon | May 28, 2009

Asian – Rempeyek 9/10 for flavor, 3/10 for greasiness




Asian – Rempeyek 9/10 for flavor, 3/10 for greasiness
http://lilyng2000.blogspot.com/2009/05/rempeyek.html

94% water, 94% coconut cream, 86% oil, 4% salt, 6% sugar, coriander powder, cumin and fennel seeds , and anchovies

Ingredients:

125 g rice flour
1 tsp salt
2 tsp sugar
1 tsp coriander powder
1/2 tsp whole cummin seeds
1/2 tsp whole fennel seeds
2 – 3 tbsp soaked, pounded ikan bilis
1/2 cup coconut cream
1/2 cup water
1/2 cup vegetable oil
1/2 partially roasted peanuts

Method:
Mix all the ingredients together except for the peanuts and leave batter to rest for at least 10 minutes.
Heat oil in a small wok until it is less than moderately hot, ladle a scoop of batter, add some peanuts to the batter.
Pour batter into oil in a circular motion, let batter set before turning to fry the other side. Snack can be removed as soon as it has hardened, need not to be golden brown cos it has to be browned in the oven.

Repeat making the snacks and when all is done, brown in a 350f (175C) oven until they are golden brown and crispy.
एन्जॉय

Conclusion
The idea of rice flour combining with coconut cream intrigued me. However, I was a bit surprised at the amount of oil in the batter. As a result of the high content in oil, the batter remained wet for long periods of time during frying to attain a crispy layer, and continued sizzling in the oven.
I preferred to not have browned it in the oven, because it’s more convenient that way. It’s not necessary to use the oven unless you are roasting the peanuts at the same time. I fried one until crispy, but not brown, on the pan, and it took me about 5 minutes at around 190 degrees. The flavor was quite amazing. Taking away the oiliness, it tasted a bit like a crepe made from fermented urad dhall, or a buttermilk pancake, don’t know where the fragrance came from, but I am guessing that it was from the seeds. There was not much flavor from the coconut cream, however, these crunchy biscuits were salty, but not overwhelmingly. I skipped the anchovies. I preferred not to have browned it, because then it lost quite a bit of its flavor, i.e saltiness and fragrance from the seeds, and began to taste a bit charcoaled. Crispified as soon as it cooled, even when not properly browned.
The downside to this is, you could actually taste plentiful of oil on your mouth after you bite into one of these things.

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