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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.
Sun-drying krupuk at Karimun Jawa island Sun-drying krupuk at Indramayu, West Java In Indonesia, major production centres of krupuk are usually coastal fishing towns. Sidoarjo in East Java , [ 21 ] Cirebon in West Java , Karimun Jawa island, Padang , Palembang and Medan in Sumatra, Bangka Island , Samarinda and Pontianak in Kalimantan, and ...
The modern history of Garut started on 2 March 1811 when the Balubur Limbangan Regency was dissolved by Governor General Herman Willem Daendels because the area's production of coffee had decreased and the Regent, Tumenggung Wangsakusumah II, had refused a command to plant indigo. Balubur Limbangan Regency then comprised 6 districts: Balubur ...
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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.
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.