Peyek

    On our first port of call in Indonesia, we spent a good deal of time celebrating our landfall with the other Sail Indonesia participants at a waterfront bar in Kupang.  In a little glass case on the bar, they sold these little peanut studded crackers that were the perfect accompaniment to a big, cold Bintang beer.  I eventually tracked down the name of these tasty little snacks, which Googled revealed the following recipe.  I had to make a few substitutions (in parentheses) for things not likely found in western grocery stores.  If you seek authenticity, follow the hyperlinks.

Peyek

- 50 gram red soya beans (or peeled peanuts)

- 100 gram rice flour

- 100 ml thick Coconut milk

- 100 ml of water

Spice paste

- 4 cloves of garlic

- 3 Candlenuts (Kemiri) (or 1/4 C of some other chopped/ground nut)

- 1 teaspoon coriander

- 1 cm of fresh turmeric (1/2 teaspoon of turmeric powder)

- 3 fresh Kaffir Lime leafs (daun jeruk purut)

- salt to taste

Directions

1. Grind or blend the spice paste, then add the flour, coconut milk and water. Mix them well.

2. Heat the oil in the wok, take 1 tablespoon of mixture and give few red soya beans and fry (look at the picture)

3. Fry both sides until it slightly brown, set aside (use some tissue paper to absorb the oil)

4. You can store it in closed can or jar so it will stay crisp for couple of days.