Krupuk kulit
|
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 |
 Cookbook: Krupuk kulit  Media: 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 it hardens and loses most of its water content. The diced and dried skin are later fried in ample hot cooking oil until they expand in similar fashion with bubble and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.
Serving
Krupuk kulit is often served as a crispy snack to accompany main meals. In Padang restaurants they are often offered as a 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 populations such as Bali, Batak lands, and some Chinatowns in Medan and other cities, pork skin krupuk kulit is also available.
Notes
- ↑ Abdul Lathief (May 14, 2012). "Kerupuk Rambak Potret Ekonomi Rakyat" (in Indonesian). Kompas.com. Retrieved May 17, 2014.