|
Rempeyek or peyek is a deep-fried savoury Javanese cracker〔(【引用サイトリンク】title=Resep Masakan Rempeyek Kacang (Jawa Tengah) )〕 made from flour (usually rice flour) with other ingredients bound or coated by crispy flour batter. The most common types of rempeyek are ''peyek kacang'' or peanuts granules peyek, however other ingredients might also used, such as ''teri'' (dried anchovies), ''rebon'' (small shrimp) or ''ebi'' (dried shrimp). Today rempeyek is commonly found in Indonesia and Malaysia. Coconut milk, salt and spices such as ground candlenut and coriander are often mixed within the flour batter. Some recipes might also add a chopped citrus leaf to add the fresh aroma and taste to it. The spiced batter mixed or sprinkled with granules ingredient are deep fried in ample of hot coconut oil. The flour batter acted as binding agent for granules (peanuts, anchovy, shrimp, etc.) hardened upon frying and turn into golden brown and crispy cracker. In Indonesia, rempeyek making is traditionally a small scale home industry, yet today some rempeyek producers has reach larger production scale and distributed widely with a rempeyek brand trading value reaching 25 million rupiah (around US$ 2,100) monthly. In Malaysia today, rempeyek is widely made using machine.〔 Rempeyek can also be found in Suriname. The group of javanese immigrants who left Java to live in Suriname kept most of their traditions. ==Etymology and origin== ''Rempeyek'' or derived from Javanese term ''peyek'' as the sounds of breaking cracker to denote its crispiness. In Indonesia rempeyek is often associated with Javanese cuisine〔〔 served to accompany pecel (vegetables in peanut sauce), to accompany any meal or served as snack.〔 Today it is commonly known throughout Indonesia and popular in Malaysia, following the migration of Javanese Indonesian workers. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rempeyek」の詳細全文を読む スポンサード リンク
|