Salted Duck Egg Rempeyek is a whole new level of Rempeyek. The beloved salted egg flavour has found its way into this classic crunchy snack. Each bite still has the wonderful anchovy and nutty tones, and when that salted egg flavours kicks in, you’ll be thinking ‘WHERE HAVE YOU BEEN ALL MY LIFE!?!?’
” Rempeyek 2.0 ”
- 4 cloves garlic
- 5 tbsp. seasoned salted duck egg powder premix
- 5 red bird’s eye chilli
- 1 egg
- 2 candlenut
- ¾ tsp. kapur mixed with 1 tbsp. water
- 350ml water
- 4 sprigs curry leaves
- 260g rice flour
- 50g ground nuts, toasted
- 30g dried anchovies
Note: Salted duck egg powder premix are sold at bakery supply shops. Get the pre-seasoned type as it yields better flavour
1. Put all items for blended ingredients together in a blender and blitz until fine.
First round of blending is without curry leaves
2. Once everything has liquefied, add in curry leaves and pulse a few times. Don’t blend it too fine. You want to see some green leaves on the rempeyek.
Curry leaves adds a lovely fragrance to the salted duck egg flavours
3. Pour into a bowl and whisk in rice flour until there are no lumps left.
4. Heat up oil in a wok and submerge rempeyek ladle in the oil to heat it up.
5. Once the oil is hot, turn it down to medium low and pour in a little batter into the heated mould.
6. Sprinkle some peanuts and anchovies and slowly submerge the ladle into the oil. It will sizzle and the batter will lift from the mould.
Submerge it in oil slowly or the anchovies and peanuts will float away
7. Fry on both sides for a few minutes, until golden brown. Remove from oil and drain on paper towels.
8. Once cooled, store in an air tight container for up to 2 weeks.
These will be gone before you can say nak lagi!
Stir the batter occasionally as you go along because some sediments will fall to the bottom of the bowl. Don’t skip out air kapur from the recipe. It retains the crunch and gives the rempeyek a lovely texture.