REMPEYEK TERI (Anchovy cracker)

This is a classy and a very famous snack among Indonesians. Most Indonesians like to eat their meals accompanied with this crackers. Some prefer to have Rempeyek Kacang (peanuts crackers) and some like to have Rempeyek Teri (anchovy crackers). Me? I love them both.

BUT honestly, I have not had a chance to make one. I remember back in my country, Indonesia, my dear mom used to love making rempeyek and usually I would be the one who would enjoy that crispy and delicious rempeyek. Now that I live so far a way from home, I really crave to have this kind of comfort snack. Let see IF I can make some as well as my mom did.

To be honest, it is quite easy to make the rempeyek but it takes a long time to fry them.

Ingredients:

1 cup of rice flour
½ cup of all purpose flour
½ cup of coconut milk
5 candle nuts
Lime leaves (grated)

1 egg
Pinch of salt
1 tablespoon of sugar
1 tablespoon of onion powder
Enough Dry anchovies (you can buy it in Chinese grocery store)
Water as needed (about ½ cup to 1 cup)
Pinch of MSG (optional)

Preparation:
Mix the rice flour and all purpose flour in a bowl. Add salt, sugar and onion powder. Fry candle nuts without any oil on a frying pan until slightly brown. Crush candle nuts until it looks like a paste. Add the remaining ingredients; lime leaves, candle nuts, egg, dry anchovies and coconut milk and mix them well. Then add water until the batter slightly.

To fry rempeyek – you need a non-stick frying pan or a wok. You need to have a sufficient oil to deep-fry the rempeyek.

Frying method:

Take a quartered part of the batter in a ladle. Spread thinly the batter to the side of the wok. Make sure, you wet the side of the wok with oil so the batter will not stick to the wok. After a while, the batter will slide down into the oil. Keep turning them often. Fry until they are brown.