|Place of origin||Java Indonesia|
|Region or state||Nationwide in Indonesia and Malaysia|
|Main ingredients||Rice flour, peanuts, dried anchovies or shrimp, coconut milk|
|Cookbook: Rempeyek Media: Rempeyek|
Rempeyek or peyek is a deep-fried savoury Javanese cracker 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 be used also, 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 a fresh aroma and taste to it. The spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in ample hot coconut oil. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). This hardens upon frying and turns into a golden brown and crispy cracker.
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. In Malaysia, rempeyek now is widely made using machines.
The group of Javanese emigrants who left to live in Suriname kept most of their traditions, so Rempeyek can be found there also.
Etymology and origin
Rempeyek is derived from the Javanese term peyek as the sounds of a breaking cracker, to denote its crispiness. In Indonesia rempeyek is often associated with Javanese cuisine, served to accompany pecel (vegetables in peanut sauce) or to accompany any meal, or be served as snack. Today it is commonly known throughout Indonesia, and is popular in Malaysia following the migration of Javanese Indonesian workers.
The most common and widely distributed type of rempeyek is rempeyek kacang (peanuts granules rempeyek); however, anchovies, small shrimp, dried shrimp, and beans such as mung beans and soybeans are commonly found. In Java rempeyek kacang is common in Banyumas region of Central Java, while rempeyek rebon (small shrimp) is commonly associated with the port town of Cirebon. Rempeyek made with larger shrimp is commonly found in Padang restaurants.
Rempeyek can also be made with spinach, which is known as peyek bayam. To make this, the spinach leaf is dipped in the batter and deep fried. A big spinach leaf is required to make a nice peyek bayam. The crackers are shaped and cooked in a wok or pan of hot oil.
In popular culture
A popular Javanese song "Iwak Peyek" sung by Trio Macan, a female dangdut group, describes peyek or rempeyek as commoners' simple side dish eaten with peeled corn. The song actually was the rallying song of Persebaya football club supporters from Surabaya, East Java.
- Making that peanut and anchovy cracker – Rempeyek Yahoo! Entertainment
- Rempeyek Kacang Recipe Kompas.com (in Indonesian)
- "Resep Masakan Rempeyek Kacang (Jawa Tengah)". Kitab Masakan. Retrieved 17 August 2013.
- "Quality of machine-produced peanut crisps (rempeyek)" (PDF). Malaysian Agricultural Research and Development Institute. Retrieved 4 March 2014.
- Yohan Handoyo. "Christmas Crackers". Jakarta Java kini. Retrieved 4 April 2014.
- Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 163. ISBN 0794604889. Retrieved 31 October 2014.
- M Agus Fauzul Hakim (10 February 2012). "Ada "Rempeyek Transmigrasi" di Kediri" (in Indonesian). Kompas.com. Retrieved 4 April 2014.
- "Neighbours get cracking to make ‘rempeyek’". The Star (Malaysia). 29 August 2009. Retrieved 16 August 2013.
- Kukuh S. Wibowo. "Curhat Pencipta Iwak Peyek: Lagu itu Tercipta Saat Lapar" (in Indonesian). Tempo.co. Retrieved 13 July 2014.