Thread: Rempeyek Kacang

Being away from Bali, I sometime miss certain types of food and usually the most common and cheapest food items in Bali but something that is unavailable here for purchase or very expensive.

The other day, I decided to give the Asian Supermarket a visit and stock up on some Asian necessities. I love fish and was missing some salted fish ala Bali. When I looked into their fridge, there was this package of small herring fish - dried and salted. I am not usually very keen on this particular one, but it is the closest to a Be Pindang in Bali. So I bought a packet and had some rice and sambal matah with it. The fish was too salty and after eating one of them I wondered why I had spent so much on such a food.

Today, being bored at home and wanting to snack on something Balinese and my aunt being away, I resorted to making my own Rempeyek Kacang. This should be good for a week or so. I wasn't quite sure what my aunt put in her recipe, I only knew that there were rice flour, nuts, coconut cream and spices and eggs. Well, I made my own and here it is, all crispy and not tasting that bad either.

[attachment=0:2mskicif]Rempeyek_kacang.jpg[/attachment:2mskicif]

Anybody else knows what a Rempeyek is and how to make it?

Cheers
Kadek

To be honest it looks like "fish and chips" sans chips and with a flower in it - am I close?

Had a Balinese recipe the other day which was great but I doubt its true Balinese heritage:
1Cauliflower (didn't see a one while we were there) separated into "flowers"
1 onion sautéed with turmeric, salt and pepper, garlic (of course - masses) chilies only one for me - phew!
Squeeze 1 lime in the mix, add bullion (1 litre)

Cook only 15 minutes - no longer- cauli still firm

Take out half of the mix and puree it

Put it back and add 250 ml coconut milk and 4 heaping tsps of a good strong yogurt.

Bring it back to almost cooking - don't you dare boil it now or the yogurt will separate and the whole thing will look like it's already been eaten once.

Add whatever spices seem to be missing

Tastes to die for.

Hi Toucan,

I don't like Petai. But yes the smell of the ikan asin was very strong, I had to open all the windows and burnt lots of Dupa sticks afterwards. :( lucky I don't live in an apartment, otherwise all the neighbours might be complaining. I was more looking at the Be Pindang which is fresh fish (sardines or mackerel) boiled in salted water and can easily be bought at the market in Bali. So it is not at all like ikan asin. The one I bought was from the Phillipines (who knows, maybe even from an unsustainable fishing practice???) :shock: and it was not quite that dry as ikan asin, so I thought it might be similar to Be Pindang, but it was NOT!
Anyway, I tried it and I won't try it again :oops: They are now in the freezer waiting for the next rubbish run :D


Regards
Kadek

I just googled Be Pindang and found this
http://flickr.com/photos/gusde/2137712786/

This is what I am looking for. But they are not available here. Essentially they are fresh fish that the fishermen boiled in salted water before being sold at the markets. So they haven't been dried and salted. You can make many different dish with this Be Pindang and in Bali is the most common accompaniment to rice (especially in the villages where meat and chicken are expensive).

Cheers
Kadek