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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.
Created Date: 8/30/2012 4:52:52 PM
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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 .
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] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however, the most common recipe today uses readily available rambak or krupuk ...
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 ...
Kerupuk: various types of crackers, usually emping or prawn crackers; Acar: pickles made from vinegar preserved cucumber, shallots, carrot, and small chilli pepper; Telur: egg; could be cooked in many ways and placed on the nasi goreng, usually sunny-side up fried or omelette; Sambal: chilli sauce