For many Indonesian, the best way to enjoy Indonesian food is to eat it with extra crispy texture in the side. Fish or shrimp crackers, cassava crisps... and another one is savory peanut brittle.
In America or Europe, some people see peanut brittle as sweet because it contains peanut and melted caramel. But in Indonesia, we have our own peanut brittle, its spicy and aromatic. We call it Rempeyek.
As many other Asian country, Indonesian food also use many aromatic herbs on their cooking. Such as spring onion, lime leaves, turmeric leaves..etc. Rempeyek, uses lime leaves, but you can really get creative with it by using another type of your favorite herbs... (you can even make it with Italian taste in it). Instead of peanuts, you can use dried achovies, soy bean, even mung bean, it is really up to you.
If you find it difficult to find fresh spices in this recipe, you can use packed ground spices that you can find in supermarket, just use a bit extra to give a stronger taste.
Fold and cut the middle of lime leave with scissors to remove "the bone"
Then, shred it thinly, also with scissors...
Indonesian savory peanut brittle...
Recipe by : Primarasa
100gr rice flour
25gr tapioca flour
350ml coconut milk
10 lime leaves
200gr peanuts (cut a half or chop for a minute with electric chopper, not too long, you want it roughly chopped)
Spices (mix and ground or use traditional stone mortar) :
3 cloves of garlic
1 tsp corriander
1 cm turmeric
1 tsp salt (to taste)
1. Mix rice flour and tapioca flour in a bowl, add coconut milk and stir until smooth, add ground spices and shredded lime leaves, stir well.
2. Add peanut into the batch, stir.
3. Turn on the stove, pour about 2 tasp oil into a wok. When its hot enough, fry about 1 tbsp of peanut mixture until half way (not completely cook, but not stick anymore), put aside. Keep doing that to the rest of the mixture.
4. When finish, add more oil into the wok, wait until hot. Re-fry again the undone mixture into the hot oil until it turn golden brown and the peanut is cooked.Place on paper towel to remove the excess oil. Serve.
You can always use chopper to cut your peanuts, but not too long, you must be able to taste the peanuts, not ground peanuts...
The reason to fry it twice is, the first one is to shape into the right size,
the second one is to cook the peanut and make it crisp....
This peanut brittle can also be serve with afternoon tea as a tasty snack....
Keep it in airtight container for longer storage...
When you pour the mixture in to the wok, use the back of the spoon to thin, so you can have crispy brittle...
Careful with oil temperature, to make an even golden brown brittle, when the oil too hot, turn the stove off and leave it for a while and repeat...