Rempeyek Kacang (Indonesian Crispy Peanut Fritters) border=

Rempeyek kacang pick a cracker Javanese fried salty made of flour (rice flour usually) with other components bound or crispy flour mixture is coated. The most common types of Rempeyek are Peyek Kacang or granules peanuts, but other components may also be used, such as Teri (dried anchovies), Rebon (small shrimp) or EBI (dried shrimp). Today there are typically Rempeyek in Indonesia and Malaysia. Coconut milk is often confused, salt and spices such as coriander, candlenut and ground into flour mixture. May add some recipes also add diced fresh citrus leaf smell and taste. Mixed spice mixture or deep fried sprinkled with granulated element in ample hot coconut oil. The exact mixture acted as the connecting factor for granules (peanuts, anchovies, shrimp, etc) hardened when frying and turn into golden brown crispy cracker.

Indonesian peanut meal and delicious as a snack with your aperitif, as well as a small accomplishment with your meal. It seems like a small thin cookie and is prepared much the same way as American pancakes.

  • 200 gr. Rice Flour
  • ½ Tsp. Baking powder
  • 250 ml. Coconut milk
  • ½ Tsp. Coriander (ground)
  • ½ Tsp. Salt
  • 1 Clove Garlic (chopped)
  • Pinch of Cummin (ground)
  • Pinch of Turmeric (ground)
  • 1 Candle Nut (grated)
  • 100 gr. Raw Peanuts
  • Oil for frying

Mix the Rice flour with baking powder and coconut milk, then add Coriander, Cummin, Turmeric, Garlic and Candle nut. Mix well. Now add the slightly crushed Peanuts and Stir well. This will give you a slightly runny batter mix. Heat oil in shallow pan and fry batter by the tablespoon. drain on absorbent paper.

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Bakmi Goreng (Stir Fried Noodle)

At first, I didn't know what to ask my colleague, who hails from Java in Indonesia. Only vaguely to ask her about any good recipes. It wasn't until recently that I came up with something specific. My uncle recently to Bali for vacation, and I can't say enough about how great it was Bakmi Goreng, how was disappointment since then, they've tried at home in Canada just wasn't herself.

Fair enough, this may be a different one as well. There are many regional differences in Bakmi Goreng, and this one especially Javanese. My colleague says that in Java, are more likely to add sweetness to dishes - in this case, by adding some sweet soy sauce

Indonesian Bakmi Goreng is fried seafood stir fry noodle dish a real treat. This was part of tumpeng to our Indonesian meal, and to be honest I was made several times since. This can be done with any of a variety of vegetables and protein. What makes it outstanding is a combination chili sauce, sweet soy sauce, scrumptious to kecap and sesame oil. Oh, and let's not forget the fried onions on top Add the perfect texture.

Fried egg noodles. Favourite Lunch or light Supper dish

  • 350 gr. Medium Egg noodles
  • 100 gr. Diced Pork Fillet
  • 2 Medium Onion
  • 2 Cloves of Garlic
  • 1 Carrot
  • 1 Small Leek
  • 50 gr. Small Prawns
  • 1 tsp. Trassi (shrimp paste)
  • 3 tbs. Kecap Manis
  • 2 tsp. Sambal ulek
  • Pepper & Salt
  • 3 tbs. Oil


  1. Boil the noodles, using the instructions on the packet. Rinse and set aside.
  2. Heat your wok and add the oil. Stir-fry the diced Onion and Garlic for 1 min.
  3. Add the meat, prawns, trassi and sambal ulek and fry for a further 3 min.
  4. Add the finely sliced carrots and leek and fry for 4 more min.
  5. Add the Noodles and Kecap Manis.
  6. Use pepper and salt as needed and stir-fry for a further 4 min.
  7. Serve hot. Delicious with Hot Peanut sauce.

Related recipe : Resep Ayam Goreng Yogya

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