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Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle ( cow or water buffalo ) which is diced and sun-dried until it hardens and loses most of its water content.
Krupuk kulit, found in most parts of Indonesia, Krupuk jangek (Minangkabau), or Rambak (Java); refer to crackers made of dried cattle skin, particularly popular in the Minangkabau area of West Sumatra.
Emping is a type of Indonesian chip, a bite-size snack kripik cracker, made of melinjo or belinjo (Gnetum gnemon) nuts (which are seeds).Emping crackers have a slightly bitter taste. [1]
The Batu Pura inscription mentions krupuk rambak, which are crackers made from cow or buffalo skin, that still exist today as krupuk kulit, and are usually used in the Javanese dish krechek. Krupuk spread across the archipelago, with varying ingredients, notably fish and prawn.
Kripik is closely related to krupuk since it is popularly considered a smaller-sized krupuk.In Indonesia, the term krupuk refers to a type of relatively large cracker, while kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine.
Seblak (Sundanese: ᮞᮨᮘᮣᮊ᮪) is an Sundanese savoury and spicy dish, originating from the Sundanese region in West Java, Indonesia.Made of wet kurupuk (traditional Indonesian crackers) cooked with protein sources (egg, chicken, seafood or beef) in spicy sauce. [1]
Rambak or krupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers Krechek or krecek ( Javanese : ꦏꦿꦺꦕꦺꦏ꧀ ) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java , Indonesia . [ 1 ]
Fish cracker is a favourite snack in Malaysia and its neighbouring countries. Many fish cracker producers operate in the coastal areas of Malaysia, such as Kelantan, Terengganu, Pahang, Johor, Kedah, Sabah, and Sarawak.