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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.
Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto require a certain type of krupuk for toppings. It is an essential ingredient to make seblak , a savoury-spicy dish made of boiled, wet krupuk cooked with protein (chicken, beef, or seafood), all in a spicy sauce.
Garut was of importance even before World War II, being a hill station for the Dutch elite of the region. [3] The Danish writer Johannes V. Jensen accounted his visit to Garut in the short story Paa Java from 1915. [4] The legendary film star Charlie Chaplin is said to have visited Garut twice. He is reported to have visited in 1927 and 1935 ...
The Priangan (also known as Garut) is a breed of sheep found in West Java, Indonesia. The breed is used primarily for ram fighting and meat. It is a variety of the Javanese Thin-tailed. Africander and Merino breeding may have been introduced in the 19th century. [1]
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
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]
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
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]