Rempeyek Kacang (Indonesian Savoury Peanut Brittle)
Ingredients:
250 g (8 oz) peanuts
2 kemiri (candlenuts)
2 tsp ground coriander
1 clove garlic
1 tsp salt
1 cup water
120 g (4 oz) rice flour
Vegetable oil
Cut each peanut in half. Pound the kemiri and garlic together and add the coriander and some salt. Mix these ingredients (not the peanut) with rice flour, and then start to add water, a little at a time, stirring and mixing thoroughly. The batter that is produced should be thick, but should still be able to run. Pour the peanuts into the batter.
For frying peyek, you need a non-stick frying-pan and a wok. Heat a little oil in the frying-pan, and enough in the wok to deep-fry the peyek. Take up a tablespoonful of a batter, with some nuts in it, and pour it quickly into the frying-pan. Fry it there for about half a minute-you will probably be able to do 3 or 4 peyek at a time-and then drop the half-cooked peyek into the hot oil in the wok. Deep-fry them until they are crisp and golden-brown; this will take a minute or a little longer. Carry on like this till all the batter and nuts are used up. Let the peyek cool before putting them into store; in an airtight container, they will keep for up to a fortnight.
