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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.
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 ...
Krupuk kulit babi, crispy fried pork skin, also known as pork rinds. Rarely found in Muslim-majority regions in Indonesia, but common in non-Muslim majority provinces, such as Bali , North Sumatra , and North Sulawesi .
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."
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.
Kerupuk: Nationwide Cracker, crisps 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 sapi or kerbau: Nationwide Cracker, crisps Cow or buffalo skin crackers. Kerupuk kulit babi: Chinese Indonesian and Balinese
Kripik are traditionally made by a small-scale home industry. [8] However, just like the potato chip industry in the Western counterpart, in Indonesia today it is common to encounter mass-produced packed kripik snacks in warung shops, minimarkets, and supermarkets. Some brands have mass-produced certain variants of kripik chips. [9]
Rempeyek kacang is especially common in the Banyumas region of Central Java, while rempeyek rebon (small shrimp) is common in the Javanese port town of Cirebon. Rempeyek made with larger shrimp is commonly found in Padang restaurants. The recent popularity of spicy food saw the use of sliced cabai rawit (bird's eye chili pepper) as rempeyek.