小时候很喜欢这款炸花生饼，是每次去咖啡店都要买的一款小点心。我还记得多年前一块炸花生饼是5分钱。不晓得现在一块多少钱呢？
炸花生饼在马来西亚一般是圆形的，用一种类似勺子的平底模子铺上米糊和花生炸酥。我手上没有模子，所以就做了印尼款的花生饼，把米糊淋在锅边定型后再铲到热油里炸酥。
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 红衣花生
100 克 小鱼干/江鱼仔 (可无)
200 克 籼米 Long grain rice
15 克 木薯粉 Tapioca flour
50 克 蛋糕粉/低筋面粉 Cake flour
1 小勺 食盐
150 克 椰浆 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. 把米洗净泡水 3-5 小时, 沥干后和椰浆一起用搅拌机搅拌顺滑。
2. 加入蒜瓣，食盐，食油，木薯粉和低筋面粉继续搅拌至顺滑. 如果太浓稠可以稍微加一点水调稀.
3. 加入孜然，印度藏茴香，芫荽粉，搅拌均匀。
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. 花生和江鱼仔洗净后沥干水，分别铺在盘子里入微波炉转3-4分钟，也可以用一口小锅煸干. 把花生和鱼干加入米浆里拌匀。
5. 铁镬里热上两寸食油，转中火。取一勺的米浆沿着锅边淋下。米浆遇热会开始定型。完全定型后用镬铲把花生饼铲入热油里，中火炸至酥脆。
6. 滴干油后用厨房纸吸干油，冷却后装到密封的罐子里。炸好的花生饼可以储存一周左右。
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.
