Tante Hedy's rempeyek

This recipe dropped out of an Indo cookbook yesterday so I felt obligated to try it. My Tante Hedy had also scratched out certain ingredients in a similar recipe (no coconut milk! no shallots!) in the cookbook, and then obviously decided to just write it up properly. The Dutch postcard with the recipe is below.



Here is my adapted version:

5 heaping T rice flour
5 T all-purpose flour
1 t salt
1 1/2 t baking powder
3 crushed kemiri nuts
3 cloves of garlic, chopped finely
1 T coriander
1 cup of crushed small Spanish peanuts


Mix all that together and add enough water to create a pancake batter kind of batter. Heat a lot of safflower oil in a wok (I use safflower as it discourages inflammation but other oils are fine too), spoon the batter along the edges of the wok above the oil so that the batter floats as it fries. Do this about 3 times. As the batter fries, gently nudge edges of the fritter off of the wok and into the oil. Fry till golden brown, drain, cool and enjoy!

I might add some other spices next time, some kentjur, some lemon grass.