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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.
It is mixed with bumbu (spice mixture) with plenty of red chili peppers. Because the skin crackers absorb coconut milk and spices, they become moist. Krechek has a soft and moist texture with a rich and spicy taste and reddish-orange color. Some recipes might add cow liver as sambal goreng hati krecek, [2] while others might add diced tofu. [3]
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
Kerupuk: Nationwide Deep fried crisps made from mainly tapioca flour, with added ingredients, such as prawn, fish, or garlic, and even ox/cow skin. It comes in different shapes and colours. Kerupuk kulit babi: Chinese Indonesian and Balinese Pork skin crackers. Kerupuk kulit sapi or kerbau: Nationwide Cow or buffalo skin crackers. Kerupuk ikan ...
It is usually added to main ingredients (meat or vegetables) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried peanuts) for otak-otak, or as a dressing on salads. Satay, a popular Southeast Asian street food, is a dish commonly presented as skewered, grilled meat served with peanut sauce. [1]
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]