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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.
[11] Krupuk ikan, fish cracker, commonly found in Indonesia, especially in seafood industry production centres such as Palembang, Bangka, Cirebon and Sidoarjo. Wahoo is the most popular fish used to make krupuk ikan, however a more expensive variant uses belida fish or featherback knifefish. Krupuk kedelai, soybean krupuk.
Kerupuk kulit babi: Chinese Indonesian and Balinese Pork skin crackers. Kerupuk kulit sapi or kerbau: Nationwide Cow or buffalo skin crackers. Kerupuk ikan: Nationwide A deep fried snack made from starch and fish. Kerupuk udang: Nationwide A deep fried snack made from starch and prawn. Rempeyek: Nationwide, but especially Javanese
In Indonesia, the term krupuk or kerupuk is used as an umbrella term to refer to this kind of cracker. Indonesia has perhaps the largest variety of krupuk. [6] Krupuk udang (prawn cracker) and other types of krupuk are ubiquitous in Indonesia. Examples of popular krupuk udang brands in Indonesia include Finna [7] and Komodo brand. [8]
In 2008, Adobe published a Public Patent License to ISO 32000-1 granting royalty-free rights for all patents owned by Adobe necessary to make, use, sell, and distribute PDF-compliant implementations. [10] PDF 1.7, the sixth edition of the PDF specification that became ISO 32000-1, includes some proprietary technologies defined only by Adobe ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
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.