Krupuk kulit
Krupuk kulit
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| Origin | |
|---|---|
| Alternative name(s) | Karupuak jangek (Minang), Rambak (Javanese) |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Creator(s) | Indonesian cuisine but more prevalent in Minangkabau and Javanese tradition |
| Details | |
| Course served | Snack and main course |
| Serving temperature | Room temperature |
| Main ingredient(s) | Cattle skin (cow or water buffalo), diced, sun dried, and fried in ample of coconut oil |
Krupuk kulit (Javanese: rambak or Minangkabau: karupuak jangek, lit:"skin crackers") is a traditional Indonesian cattle skin krupuk (cracker).[1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), diced, and sun-dried until hard and lost most of its water content. The diced and dried skin later are fried in ample of hot cooking oil until they expand in similar fashion with bubble. This expanded fried cattle skin is crispy, and then wrapped in vacuum plastic bags to ensure and prolonged its crispiness.
Serving
Krupuk kulit is often served as a crispy snack to accompany main meals. In Padang restaurants they are often offered as side dish for nasi Padang or sate padang. In Java, krupuk kulit is the essential ingredients for krechek, a krupuk kulit dish in spicy coconut milk stew.
Variations
Most of krupuk kulit sold in Indonesia are made from cattle skin. However, in some areas with large non-Muslim population, such as Bali, Batak lands, and some of Indonesian Chinatowns in Medan and other cities, the krupuk kulit made from pork skin are also available.
Notes
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See also
External links
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