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Krupuk and kripik can be consumed alone as a snack or cracked and garnished on top of foods for a complementary, crisp texture. 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.
Krupuk udang (prawn cracker) and other types of krupuk are ubiquitous in Indonesia. Examples of popular krupuk udang brands in Indonesia include Finna [7] and Komodo brand. [8] To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep-fried at home. To cook krupuk, a wok and plenty of ...
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.
Like krupuk udang (prawn cracker), krupuk ikan (fish cracker) is a popular type of krupuk in Indonesia. Tenggiri and cakalang (skipjack tuna) are probably popular fish used for fish crackers. Nevertheless, other edible fish, such as bawal and ekor kuning (Caesionidae), might also be used.
Some of them have inspired many other regional dishes, such as, lontong (Jav. Lonthong), tumpeng, krupuk, jajan pasar, and many more. Foreign influences on Javanese food can be seen in some food, such as bakmi and nasi goreng (Chinese), satay (Arab) and kari (Indian).
Since krupuk — especially prawn and fish crackers, are quite costly, the cheaper street food version usually add other carbohydrate sources as a filler in order to lessen the use of wet krupuk, and to make it more satisfying. These extra carbs are slices of kwetiau and/or macaroni.
Confirming Istanbul’s bona fides as an international food capital, the Michelin guide debuted in Turkey in 2022. The country’s only two-star distinction went to Turk Fatih Tutak, a restaurant ...
Cracklings are used to enrich a wide variety of foods, from soups to desserts. [10] Modern recipes sometimes substitute crumbled cooked bacon. [11] In German cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread. [12]