In the Kitchen




    • 250g rice flour, sifted
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon cumin powder
    • 1/2 teaspoon fennel seeds
    • 1/2 teaspoon fennel powder
    • 1 teaspoon coriander powder
    • 2 teaspoon salt, or to taste
    • 1 teaspoon salt, or to taste
    • 60g cleaned ikan bilis (gutted, deboned and beheaded), soaked and ground
    • 1 teaspoon air kapur (slaked lime solution), optional
    • 500ml thin coconut milk (obtained by adding water to the milk of 1 coconut)
    • 100g peanuts
    • oil for deep frying


    In a mixing bowl, combine all the ingredients. Mix well and season to taste.

    Heat the oil in a wok over medium heat. Heat a soup ladle in the hot oil. Spoon some batter - make sure there are nuts in every scoop - into the ladle and lower it into the oil. Cook until fritter is set, remove from oil and drain on paper towels. Repeat until the batter is used up.

    Return the rempeyek to the hot oil and deep fry until crisp and golden brown. Alternatively, bake in the oven at 160C for about 10 minutes. Remove and drain on paper towels. Cool completely before storing in air-tight containers.

    Variation: Instead of grinding the ikan bilis, add whole to the batter.


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