'Ada 'Rempeyek Transmigrasi' di Kediri' (in Indonesian). ^ a b M Agus Fauzul Hakim (10 February 2012).Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Archived from the original on 7 April 2014. Archived from the original (PDF) on 7 April 2014. Malaysian Agricultural Research and Development Institute.

^ a b 'Quality of machine-produced peanut crisps (rempeyek)' (PDF).

^ a b c 'Resep Masakan Rempeyek Kacang (Jawa Tengah)'.

Rempeyek Kacang Recipe (in Indonesian).

Making that peanut and anchovy cracker – Rempeyek Yahoo! Entertainment.

It served as the rallying song for supporters of Persebaya football club from Surabaya, East Java. In popular culture Ī popular Javanese song, Iwak Peyek, by female dangdut group Trio Macan, describes rempeyek as a commoners' dish. More niche variants with insect ingredients, such as crickets and termites, also exist. Rempeyek made with larger shrimp are commonly found in Padang restaurants. Rempeyek kacang is especially common in the Banyumas region of Central Java, while rempeyek rebon (small shrimp) is common in the Javanese port town of Cirebon. The most common and widely distributed type of rempeyek is rempeyek kacang (peanut rempeyek) however, anchovy, small shrimp, dried shrimp, spinach ( rempeyek bayam), and beans such as mung beans and soybeans are also common types. Ī small pack of Malaysian Rempeyek with peanuts and anchovies. In Malaysia, rempeyek now is widely made using machines. In Indonesia, rempeyek making is traditionally a small-scale home industry, yet today some rempeyek producers have reached a larger production scale and distribute widely with a rempeyek-brand trading value reaching 25 million Rupiah (around US$2,100) monthly. It hardens upon frying and turns into a golden brown and crispy cracker. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.).

The spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in hot coconut oil. Some recipes also add a chopped citrus leaf. 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.Ĭoconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the 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). 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.

Sambal kacang tanah