Rempeyek

Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker[1][3] made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter. The most common type of rempeyek is peyek kacang ("peanut peyek");[4] however, other ingredients can be used instead, such as teri (dried anchovies), rebon (small shrimp), or ebi (dried shrimp). 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.

Rempeyek
Peanut rempeyek
Alternative namesPeyek
TypeCracker
Place of originIndonesia[1]
Region or stateJava and Nationwide in Indonesia, Malaysia[2]
Main ingredientsRice flour, peanuts, dried anchovies or shrimp, coconut milk
VariationsPeyek bayam

Coconut milk, salt, and spices such as ground candlenut and coriander are often mixed within the flour batter. Some recipes also add a chopped citrus leaf. The spiced batter, mixed or sprinkled with the granule ingredients, is deep fried in hot coconut oil. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). It 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.[5] In Malaysia, rempeyek now is widely made using machines.[2]

Etymology and origin
A box of Indonesian peanut rempeyek

Rempeyek is derived from the Javanese onomatopoeia peyek, depicting the sound of a crisp cracker breaking.

Rempeyek is often associated with Javanese cuisine,[1][3] served to accompany pecel (vegetables in peanut sauce) or other meals, or as a stand-alone snack.[5] Today, it is common throughout Indonesia, and is also popular in Malaysia following the migration of Javanese immigrants in the early 19th century.

Variants
Rempeyek udang, shrimp rempeyek in a Padang restaurant
Rempeyek yutuk, mole crab rempeyek from Cilacap, Central Java
A small pack of Malaysian Rempeyek with peanuts and anchovies

The most common and widely distributed type of rempeyek is rempeyek kacang (peanut rempeyek); however, anchovy, small shrimp, dried shrimp, spinach (rempeyek bayam),[6] and beans such as mung beans and soybeans are also common types. 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. Rempeyek made with larger shrimp are commonly found in Padang restaurants.

The recent spicy food popularity saw the use of sliced cabai rawit (bird's eye chili pepper) as rempeyek. There is also regional speciality of rempeyek yutuk (mole crab), can be found especially in Central Java southern coast towns such as in Cilacap. More niche variants with insect ingredients, such as crickets and termites, also exist.[7][8]

A popular Javanese song, Iwak Peyek, by female dangdut group Trio Macan, describes rempeyek as a commoners' dish. It served as the rallying song for supporters of Persebaya football club from Surabaya, East Java.[9]

See also

References
  1. "Resep Masakan Rempeyek Kacang (Jawa Tengah)". Kitab Masakan. Retrieved 17 August 2013.
  2. "Quality of machine-produced peanut crisps (rempeyek)" (PDF). Malaysian Agricultural Research and Development Institute. Archived from the original (PDF) on 7 April 2014. Retrieved 4 March 2014.
  3. Yohan Handoyo. "Christmas Crackers". Jakarta Java kini. Archived from the original on 7 April 2014. Retrieved 4 April 2014.
  4. Brissenden, Rosemary (2007). Southeast Asian Food, Classic and modern dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Periplus. p. 163. ISBN 978-0794604882. Retrieved 31 October 2014.
  5. M Agus Fauzul Hakim (10 February 2012). "Ada "Rempeyek Transmigrasi" di Kediri" (in Indonesian). Kompas.com. Retrieved 4 April 2014.
  6. "Neighbours get cracking to make 'rempeyek'". The Star (Malaysia). 29 August 2009. Archived from the original on 14 October 2012. Retrieved 16 August 2013.
  7. "Mengintip Usaha Rempeyek Jangkrik yang Tembus ke Istana Negara". liputan6 (in Indonesian). 24 November 2014. Retrieved 7 August 2018.
  8. "Halalkah Muslim Mengonsumsi Laron?". detikfood (in Indonesian). 27 November 2014. Retrieved 7 August 2018.
  9. Kukuh S. Wibowo. "Curhat Pencipta Iwak Peyek: Lagu itu Tercipta Saat Lapar" (in Indonesian). Tempo.co. Retrieved 13 July 2014.
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