Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); However, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.
Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek"); However, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). Today, rempeyek is commonly found in Indonesia and Malaysia, as well as in countries with considerable Indonesian migrant populations, such as The Netherlands and Suriname.
Coconut milk, salt, and spices such as ground candlenuts and coriander are often mixed within the flour batter. Some recipes also add a chopped citrus leaf. The spiced batter, mixed or sprinkled with the granule ingredients, is deep-fried in hot coconut oil. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). It hardens upon frying and turns into a golden brown and crispy cracker.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).