Rempeyek (Garlicky Soybean Chips)

These Indonesian chips/crackers is known as Rempeyek. Commonly with roasted/fried peanuts or roasted/fried soybeans.

This time am using fresh boiled soybeans as I was making tempeh, and wanted to experiment. They turned out as good 🙂

My 2 years old is pretty crazy about these chips lol

100 grams boiled soybeans that are already at room temperature and no longer wet to the touch

100 grams rice flour

50 grams cornstarch

1 tsp garlic powder

2 generous pinches kaempfaria galanga (aromatic ginger) powder

5 dry kafir lime leaves, crushed (if you can get fresh lime leaves, would be extra wonderful!)

1/2 tsp store bought ready to use minced garlic

1/2 tbsp ground coriander

1/4 c coconut milk

enough water

a pinch of turmeric powder

salt to taste

Dry fry soybeans until just slightly browning, set aside

Mix flour and starch and spices and lime leaves

Stir in coconut milk and enough water so you would get batter that isn’t thick and much thinner than pancake batter

Stir in soybeans

Heat enough cooking oil on medium high

Once oil is hot, spoon batter on the sides of the pan (a heaping tbsp or two each), and let it drip down to the oil (see picture)

Once batter is ready, they will fall off to the oil themselves

Fry until golden brown and crispy

Place fried chips on paper towel lined plate and serve as snacks!

Enjoy!

By the way, these chips can be served with rice, or with rice + steamed veggies with peanut sauce YUMMO!

Rempeyeke

Garlicky soybean chips

Ingredients

  • 100 grams boiled soybeans that are already at room temperature and no longer wet to the touch
  • 100 grams rice flour
  • 50 grams cornstarch
  • 1 tsp garlic powder
  • 2 generous pinches kaempfaria galanga aromatic ginger powder
  • 5 dry kafir lime leaves crushed (if you can get fresh lime leaves, would be extra wonderful!)
  • 1/2 tsp store bought ready to use minced garlic
  • 1/2 tbsp ground coriander
  • 1/4 c coconut milk
  • enough water
  • a pinch of turmeric powder
  • salt to taste

Instructions

  • Dry fry soybeans until just slightly browning, set aside
  • Mix flour and starch and spices and lime leaves
  • Stir in coconut milk and enough water so you would get batter that isn’t thick and much thinner than pancake batter
  • Stir in soybeans
  • Heat enough cooking oil on medium high
  • Once oil is hot, spoon batter on the sides of the pan (a heaping tbsp or two each), and let it drip down to the oil (see picture)
  • Once batter is ready, they will fall off to the oil themselves
  • Fry until golden brown and crispy
  • Place fried chips on paper towel lined plate and serve as snacks!

Video

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