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What You Need:
(To Make: about 12 three-inch round wafers)
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¼ teaspoon finely chopped garlic
1/8 teaspoon crushed kentjur (see Glossary), pulverized with the flat of a large, heavy knife
½ teaspoon salt
5 tablespoons all-purpose flour
1 tablespoon rice flour (see Glossary)
2 cups fresh coconut milk, made from 2 cups coarsely chopped coconut and 2 cups hot water
1 egg
¾ cup shelled raw (unroasted) peanuts
2 cups vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the garlic, kentjur and salt in a deep bowl and mash them with the back of a spoon into a fairly smooth paste. Mix in the all-purpose flour and rice flour, then add the coconut milk and egg and beat with a wire whisk or large spoon until the mixture becomes a smooth thin batter. Stir in the peanuts.
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2. Pour the oil into a heavy 10- to 12-inch skillet. The oil should be about ½ inch deep; if necessary add more. Heat the oil until it is very hot but not smoking. For each wafer, ladle in about 3 to 4 tablespoons of the batter.
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3. Cook 2 or 3 wafers at a time, leaving enough space between them so that they can spread into 3- to 4-inch rounds. Fry the rempejek about ½ minutes, turn them over with a slotted spatula and fry for 30 seconds more, or until they are crisp and golden on both sides. As they brown, transfer the wafers to paper towels to drain.
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4. Serve the rempejek warm or at room temperature. Rempejek is considered a bread and is often served with nasi kuning lengkap.
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