I was at Johor during the past weekend and managed to participate in a traditional kueh making workshops of sorts during my time there. This kueh is called rempeyek and it’s made with batter and then deep fried.
There is a contraption where you pour in the batter, add peanuts and ikan bilis (anchovies) before you dunk it into boiling hot oil.
I shot a video of the rempeyek making process with the help of Iza a.k.a. Bulb. I made mine with extra peanuts and made sure to keep track of the floating bits of kueh so I can eat the one that I made with my own hands. 🙂
The recipe for rempeyek goes like this:
200 grams rice flour
100 gram corn flour
2 cups of santan (coconut milk)
½ teaspoon jintan manis (pounded)
½ teaspoon jintan putih (diced)
½ teaspoon ketumbar (grated)
4 red onions – finely diced
2 onions – finely diced
Salt to taste
300 grams peanuts
Ikan bilis (anchovies)
I managed to get the recipe from the kind folks at the place. It should be noted that the peanuts should be fried beforehand. The rempeyek will float to the top once it’s cooked and once that’s done, you put it on serviettes to soak up the excess oil.
This is the rempeyek that I made. I like the taste of this classic kueh. It’s a traditional savory local delicacy of Malay origin and I’m glad I had the chance to try and make some. 🙂