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Krupuk kulit

Krupuk kulit
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Krupuk kulit
Alternative names Karupuak jangek (Minang), Rambak (Javanese)
Course Snack and main course
Place of origin Indonesia
Region or state Nationwide
Creator Indonesian cuisine but more prevalent in Minangkabau and Javanese tradition
Serving temperature Room temperature
Main ingredients Cattle skin (cow or water buffalo), diced, sun dried, and fried in ample of coconut oil
16x16px Cookbook:Krupuk kulit  16x16px Krupuk kulit
File:Krupukkulit.jpg
Raw unfried krupuk kulit

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

  1. ^ Abdul Lathief (May 14, 2012). "Kerupuk Rambak Potret Ekonomi Rakyat" (in Indonesian). Kompas.com. Retrieved May 17, 2014. 

External links

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