Senggol Food, Our Updates, Recipes & Information

Rempeyek

By Nelly Andon
Original recipe by Mrs Sri Owen

Senggol Food’s mung beans & blanched peanuts rempeyek

I have tried several rempeyek recipes, ranges from books, magazines, you-tube videos, internet sites, you name it, never been so successful but now. This recipe is originated from Mrs Sri Owen, the legendary Indonesian food writer and cook. Last Sunday, I was very fortunate to join her with many others to attend her cooking demonstrations and feasting amazing and lavish Sunday lunch at her home. In her demo, she showed us how to make rempeyek both peanuts and mung beans versions.

I tried both versions today and presto!!!!! I made them really delicious and crunchy. At first I thought I had put too much mung beans in, but when they were cooked they were absolutely irresistible. I am truly celebrating, the result is better than I imagined and for that reason I am sharing the recipe here with you.

RempekKacangbuSri

Ibu Sri’s unblanched peanuts rempeyek

How to make them:

The main ingredients. This amount will make about 50 – 60 small size rempeyek

You will need approximately 150 gr raw peanuts – chopped (or halved), whichever you prefer. Some people like the peanuts with the skin still on but I like mine blanched. You can use similar amount for other nuts or pulses to replace your peanuts.
125 gr of rice flour
1 cup (240 ml of water)
Cooking oil for deep frying

To flavour the mixture we need to add a few spices:

1 clove of garlic
2 candle nuts (or 2 academia nuts if you can’t find candle nuts in your local shop)
2 tsp of ground coriander
1 tsp of salt

Preparing the mixture:

Place the candle nuts and the garlic in a blender
Add about 60 ml of the water and blend till smooth
Transfer the mixture into a mixing bowl and add the salt and the ground coriander, and mix thoroughly.
Add the rice flower and the remaining water into the mixture a little at a time, blend well and make sure the mixture is well blended and smooth.
Add the chopped peanuts or mung beans to the mixture

The mixture is now ready for frying, Please pay attention to the trick & tips to from ibu Sri to make them crunchier and tastier.

Heat up the cooking oil in a non-stick frying pan, then fry the mixture a tablespoon at a time. Try to avoid putting too many rempeyek in the pan, as they might stick together and alter their original beautiful lacy shapes.

At the same time, heat up some oil in a deep wok next to your frying pan. As soon as the rempeyek were half cooked (usually the rempeyek would have hardened but not golden) in the frying pan, transfer them to the wok and further fry them on medium heat until golden brown. Transfer the cooked rempeyek onto a plate lined with paper towel to absorb the excess oil.

Your rempeyeks are ready to be served!!! Enjoy

We are extremely grateful to Dr Ursula Wingate & Frank Wingate for trusting Senggol Food to cater for their book launch on 31st August 2015. We hope that all guests at the party enjoyed our food.

A little about Frank Wingate’s book which can be purchased via Amazon’s website. http://www.amazon.co.uk/Poxy-Chicken-Sweet-Memories-Colonial/dp/178455765X

“This book tells the story of expatriate life in the final years of the UK’s last Asian colony, and the meeting of cultures, West with East. For Frank Wingate, who was an expatriate in Hong Kong for more than twenty years, an adventure planned to last two years turned into a lengthy love affair. Both socially and professionally, Hong Kong proved a stimulating and rewarding experience. In this series of reflections, Frank looks back on the humour, frustrations and serious aspects of life in the territory. Nicknamed ‘Poxy Chicken’ by his first class of Chinese students, making a pun of his name transliterated into Cantonese, he recounts some amusing stories, others less amusing, comments on food, language and sex, and on darker moments, such as the Tiananmen Square massacre.” quoted from Amazon’s website.