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Rempeyek or peyek is a deep-fried savoury Indonesian-Javanese cracker [1] [3] made from flour (usually rice flour) with other ingredients, bound or coated by crispy flour batter.
Tumpeng in a cone. The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet ...
In North Maluku, popular with pisang mulu bebek is a duck mouth-shaped banana chip. It is served with sambal, fried peanut, and fried anchovy. [10] In Lampung, banana chips is combined with chocolate powder called kripik pisang coklat. [11] Usually unripe green bananas are thinly sliced, soaked in lime and salt water solution, and deep fried as ...
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.
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.
Emping is a type of Indonesian chip, a bite-size snack kripik cracker, made of melinjo or belinjo (Gnetum gnemon) nuts (which are seeds).Emping crackers have a slightly bitter taste. [1]
Thai banana (or 'pisang awak') is also known in Australia as 'Ducasse' [6] and 'Kayinja' in Uganda. [8] The Malaysian name " pisang awak " is more commonly used among research institutions . [ 9 ] [ 2 ] In Thailand , it is known as kluai nam wa ( กล้วยน้ำว้า , pronounced [klûaj nám wáː] ). [ 10 ]
Course: Main or snack: Place of origin: Indonesia: Region or state: Bandung, West Java Serving temperature: Hot: Main ingredients: Wet krupuk cooked with scrambled egg, vegetables, and other protein sources (chicken, chicken feet, seafood, or beef sausages), with spicy sauces including garlic, shallot, kencur, sweet soy sauce, and chili sauce.