How to make: rempeyek



100 g rice flour
3⁄4 tsp ground cumin
3⁄4 tsp ground coriander
1⁄2 tsp fennel seeds
50 ml coconut milk
10-12 anchovies
75 g monkey nuts (shelled)
300-400 ml groundnut oil


Place the flour into a bowl and stir in the spices and fennel seeds.

Pour in the coconut milk and beat to give a fairly thin batter, the consistency of single cream.

Roughly chop half the anchovies  and cut the remaining half into thin strips. Stir the chopped anchovies into the batter.

Heat the oil in a frying pan until hot. Spoon dessertspoonfuls of the batter into the pan, spreading it into a circle, to make it as thin as possible. Place an anchovy strip and a few monkey nuts
into the centre of each one.

Cook for 5-6 minutes, until just turning golden at the edges

Remove with a slotted spoon and place on a rack to drain and crisp up

These are best served freshly made. this-months-recipes---rempeyek-2

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