I always wonder how the heck do people make those crunchy but slightly hard-ish peanut crackers. I guessed two points are involved. It would be time consuming process. And it would be a super oily deal. I was right at both counts. But I took pleasure in learning how to do traditional dishes, and I am dipping my toes in the pond of traditional snacks making.
The peanut crackers (or rempeyek) are familiar snacks for people who live in rural areas, where Pringlers are as alien as touchscreen cellphone. The crackers are made from spice paste-and-rice flour batter and peanuts, fried to crunchiness. The odd ingredient is lime water (saturated calcium hydroxide solution, also known as air kapur). It gives batter the light and crunchy texture to fried goods. It can be omitted, if you don’t mind slightly hardish crackers, but you can always fry thinner crackers. That proves to be a bit of a challenge for me. As you can see, my crackers were a bit too thick. Practice does make perfect. After the 30-th cracker, I got a hang of it.
This is best served with Indonesian vegetarian salad, pecel. Also great for snacking with beer!