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Roast and dry the kemiri nuts shortly in a dry small frying pan, this way they'll be much tastier. Finely chop as possible.
Skin the garlic cloves and finely slice. Slice the lemon leaves in fine strips.
Heat up sunflower oil or any other type of neutral oil in a thick bottomed pan.
Mix the finely slices garlic, kemiri nuts and lemon leaf together with 325 ml water, an egg, turmeric, coriander seed and salt.
Scoop a small soup spoon full of the batter into the pan when the oil has been heated. Add in a small handful of peanuts (into the spoon) and slowly pour in the batter using the side of the pan into the hot oil.
Keep pouring over hot oil onto the rempejek katjang using a soup spoon, until the cookie will be loosened from the side of the pan.
By pouring in the batter using the (inside) side of the pan a thin cookie will be made, this makes it extra crunchy! It might look more difficult than it is, but you'll soon start to notice it becoming easier.
Remove the cookies from the hot oil and let cook off onto a plate with a paper kitchen towel. Repeat the steps above until all of the batter has been used up. Enjoy!