Ingredients with Measurements:
- 2 cups of rice flour
- 1 cup of potato, grated
- 1 cup of water
- 1 egg
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- Oil for frying
Special equipment needed:
- Non-stick pan
- Mixing bowl
- Wooden spoon
- Strainer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, grated potato, salt, sugar, ground coriander, ground cumin, turmeric powder, and chili powder. Mix well.
2. Add water and egg to the mixture. Mix until well combined.
3. Heat oil in a non-stick pan over medium heat.
4. Using a strainer, spoon the mixture into the hot oil. Fry until golden brown.
5. Remove the rempeyek from the oil and drain on a paper towel to remove excess oil.
6. Repeat the process until all the mixture is used up.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
6-8 people
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 2g
Cholesterol: 25mg
Sodium: 300mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugar: 1g
Protein: 3g
Substitutions for ingredients:
- Rice flour can be substituted with all-purpose flour or cornstarch.
- Potato can be substituted with sweet potato or cassava.
Variations:
- Add chopped peanuts or anchovies to the mixture for extra crunch and flavor.
- Use different spices to create different flavor profiles.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the rempeyek from sticking to the pan.
- Use a strainer to spoon the mixture into the oil to create a thin and crispy texture.
- Store the rempeyek in an airtight container to keep them crispy.
Storage instructions:
Store the rempeyek in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Reheat the rempeyek in a preheated oven at 350°F for 5-10 minutes or until crispy.
Presentation ideas:
Serve the rempeyek on a platter with a dipping sauce.
Garnishes:
Garnish with chopped cilantro or scallions.
Pairings:
Pair with a spicy dipping sauce or sambal.
Suggested side dishes:
Serve with steamed rice and a vegetable stir-fry.
Troubleshooting advice:
- If the rempeyek is too thick, add more water to the mixture.
- If the rempeyek is too thin, add more flour to the mixture.
Food safety advice:
Make sure the oil is hot enough before frying to prevent the rempeyek from becoming soggy.
Food history:
Rempeyek is a traditional Indonesian snack that is usually made with peanuts or anchovies. The addition of potato in this recipe adds a unique twist to the classic recipe.
Flavor profiles:
The rempeyek has a crispy texture with a savory and slightly spicy flavor.
Serving suggestions:
Serve the rempeyek as a snack or appetizer.
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Region: Indonesian