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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. The diced and ...
According to culinary historian Fadly Rahman, krupuk had existed in Java since the 9th or 10th century. [2] It was written in the Batu Pura Inscription as krupuk rambak, which refers to crackers made from cow or buffalo skin, that still exist today as krupuk kulit ("skin krupuk") and are usually used in a Javanese dish called krechek.
Dorokdok is popular because it is crunchy and salty. Burayot made of Brown Sugar and Chosen rice flour. The ingredients and taste are same as that found in other versions of the regional specialty known as " Ali Agrem " but because burayot is round and wrinkled (or " ngaburayot " in Sundanese) it called burayot .
Created Date: 8/30/2012 4:52:52 PM
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Created Date: 1/13/2010 5:00:01 PM
Raw prawn cracker being sun-dried before frying. Prawn crackers are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, and sliced. Traditionally, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, to eliminate t
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.