南洋風味--炸花生餅(Rempeyek Kacang)

 

小時候很喜歡這款炸花生餅，是每次去咖啡店都要買的一款小點心。我還記得多年前一塊炸花生餅是5分錢。不曉得現在一塊多少錢呢？

 

炸花生餅在馬來西亞一般是圓形的，用一種類似勺子的平底模子鋪上米糊和花生炸酥。我手上沒有模子，所以就做了印尼款的花生餅，把米糊淋在鍋邊定型後再鏟到熱油裏炸酥。

 

I always buy this fritter as a snack from Kopitiam (Coffee shop) near my house when I was young. I remembered paying 5 cents apiece years back, I loved the taste of spices and the crunchiness of it. 

 

Rempeyek is normally made in round shape using a special metal mould back home. Since I do not have a mould here , I used the Javanese method to make it, which is to flow the batter by the side of hot wok and later push it down into hot oil using a turning spade to deep fry.

 

 

材料:

300 克 紅衣花生

100 克 小魚幹/江魚仔  (可無)

200 克 秈米 Long grain rice

15 克 木薯粉 Tapioca flour

50 克 蛋糕粉/低筋麵粉 Cake flour

1 小勺 食鹽 

150 克 椰漿 Santan

5 瓣 蒜瓣

1 小勺 孜然 Cumin

1 小勺 印度藏茴香 Caraway seeds/ajwain

 

2 小勺 芫荽粉 Coriander powder

1 大勺 食油

 

 

Ingredients:

300 g peanuts

100 g dried anchovies (Optional)

200 g Long grain rice

15 g Tapioca flour

50 gm Cake flour

1 tsp salt

150 gm Coconut milk/santan

5 cloves garlic

1tsp cumin

1 tsp Caraway seeds/ajwain

 

2 tsp Coriander powder

1 tbsp of oil

 

 

 

 

 

1. 把米洗淨泡水 3-5 小時, 瀝幹後和椰漿一起用攪拌機攪拌順滑。

 

2. 加入蒜瓣，食鹽，食油，木薯粉和低筋麵粉繼續攪拌至順滑. 如果太濃稠可以稍微加一點水調稀.

 

3. 加入孜然，印度藏茴香，芫荽粉，攪拌均勻。

 

1. Clean and soaked rice for 3-5 hours, drain and grind with 150 ml of coconut milk/Santan until smooth.

 

2. Add peeled garlic, salt, oil , tapioca flour, cake flour and continue grinding until a smooth batter is form. The consistency of batter should resemble pancake batter, adjust consistency by adding a little water if needed.

 

3. Add  cumin, caraway seeds, coriander powder and mix well. 

 

 

 

4. 花生和江魚仔洗淨後瀝幹水，分別鋪在盤子裏入微波爐轉3-4分鍾，也可以用一口小鍋煸幹.  把花生和魚幹加入米漿裏拌勻。

 

5. 鐵鑊裏熱上兩寸食油，轉中火。取一勺的米漿沿著鍋邊淋下。米漿遇熱會開始定型。完全定型後用鑊鏟把花生餅鏟入熱油裏，中火炸至酥脆。

 

6. 滴幹油後用廚房紙吸幹油，冷卻後裝到密封的罐子裏。炸好的花生餅可以儲存一周左右。

 

4. Clean peanuts and anchovies, place peanuts and anchovies in a plate, microwave each of it separately for 3-4 minutes or until dried.  

 

5. Add peanuts and anchovies into the batter.

 

6. Heat up 2 inches of oil, take a ladle full of batter and let it flow by the side of  the wok, it should sticks to the side pretty soon. Let it cook for about 45 seconds or until it is set.

 

7. Use a wok spatula/turning spade to push the fritters down in hot oil, fry at medium heat until crunchy. 

 

8. Drain and let cool before, store in airtight container, it should stay crunchy for a week.

 

 

歡迎到我的英文博客玩--

http://www.echoskitchen.com/2016/07/rempeyek-kacang-crispy-peanuts-fritters.html