Rempeyek

Source: Wikipedia, the free encyclopedia.

Rempeyek
Peanut rempeyek
Alternative namesPeyek
TypeCracker
Place of originIndonesia[1]
Region or stateJava and Nationwide in Indonesia[2]
Main ingredientsRice flour, peanuts, dried anchovies or shrimp, coconut milk
VariationsPeyek bayam

Rempeyek or peyek is a

The Netherlands and Suriname
.

candlenuts and coriander are often mixed within the flour batter. Some recipes also add a chopped citrus leaf. The spiced batter, mixed or sprinkled with the granule ingredients, is deep-fried in hot coconut oil
. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). It hardens upon frying and turns into a golden brown and crispy cracker.

In Indonesia, rempeyek making is traditionally a small-scale home industry, yet today, some rempeyek producers have reached a larger production scale and distribute widely, with a rempeyek-brand trading value reaching 25 million Rupiah (around US$2,100) monthly.[5] In Malaysia, rempeyek is now widely made using machines.[2]

Etymology and origin

A box of Indonesian peanut rempeyek

Rempeyek is derived from the Javanese onomatopoeia peyek, depicting the sound of a crisp cracker breaking.

Rempeyek is often associated with Javanese cuisine,[1][3] served to accompany pecel (vegetables in peanut sauce) or other meals or as a stand-alone snack.[5] Today, it is common throughout Indonesia and is also popular in Malaysia following the migration of Javanese immigrants in the early 19th century.

Variants

Padang
restaurant
mole crab
rempeyek from Cilacap, Central Java
anchovies

The most common and widely distributed type of rempeyek is rempeyek kacang (peanut rempeyek); however, anchovy, small

Padang restaurants
.

The recent popularity of spicy food saw the use of sliced cabai rawit (

insect ingredients, such as crickets and termites, also exist.[7][8]

A popular

Persebaya Football Club from Surabaya, East Java.[9]

See also

References

  1. ^ a b c "Resep Masakan Rempeyek Kacang (Jawa Tengah)". Kitab Masakan. Retrieved 17 August 2013.
  2. ^ a b "Quality of machine-produced peanut crisps (rempeyek)" (PDF). Malaysian Agricultural Research and Development Institute. Archived from the original (PDF) on 7 April 2014. Retrieved 4 March 2014.
  3. ^ a b Yohan Handoyo. "Christmas Crackers". Jakarta Java kini. Archived from the original on 7 April 2014. Retrieved 4 April 2014.
  4. ISBN 978-0794604882
    . Retrieved 31 October 2014.
  5. ^ a b M Agus Fauzul Hakim (10 February 2012). "Ada "Rempeyek Transmigrasi" di Kediri" (in Indonesian). Kompas.com. Retrieved 4 April 2014.
  6. ^ "Neighbours get cracking to make 'rempeyek'". The Star (Malaysia). 29 August 2009. Archived from the original on 14 October 2012. Retrieved 16 August 2013.
  7. ^ "Mengintip Usaha Rempeyek Jangkrik yang Tembus ke Istana Negara". liputan6 (in Indonesian). 24 November 2014. Retrieved 7 August 2018.
  8. ^ "Halalkah Muslim Mengonsumsi Laron?". detikfood (in Indonesian). 27 November 2014. Retrieved 7 August 2018.
  9. ^ Kukuh S. Wibowo. "Curhat Pencipta Iwak Peyek: Lagu itu Tercipta Saat Lapar" (in Indonesian). Tempo.co. Retrieved 13 July 2014.
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