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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.
According to the culinary historian Fadly Rahman, krupuk (crackers) have been around in Java since the 9th or 10th century. [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.
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 ]
Course: Main or snack: Place of origin: Indonesia: Region or state: Bandung, West Java Serving temperature: Hot: Main ingredients: Wet krupuk cooked with scrambled egg, vegetables, and other protein sources (chicken, chicken feet, seafood, or beef sausages), with spicy sauces including garlic, shallot, kencur, sweet soy sauce, and chili sauce.
Lontong cap go meh is actually not a single dish but more of a meal set with several side dishes, served in similar fashion to nasi campur or nasi Bali.It is a combination of several Javanese favourite dishes—each often prepared and cooked separately—and combined in a single plate prior to serving.
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.
A box of Indonesian peanut rempeyek. Rempeyek is derived from the Javanese onomatopoeia peyek, depicting the sound of a crisp cracker breaking.. Rempeyek is often associated with Javanese cuisine, [1] [3] served to accompany pecel (vegetables in peanut sauce) or other meals, or as a stand-alone snack. [5]