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Krupuk gendar (also known as krupuk puli, krupuk karak, krupuk beras, or krupuk nasi), is Indonesian style ground rice cracker common especially in Java island. [ 11 ] Krupuk ikan , fish cracker, commonly found in Indonesia, especially in seafood industry production centres such as Palembang , Bangka , Cirebon and Sidoarjo .
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.
Dutch-Indonesian food based on tofu and inspired by frikadeller. Pisang cokelat: Java A savoury snack made of slices of banana with melted chocolate or chocolate syrup, wrapped inside thin crepe-like pastry skin and being deep fried. Pisang goreng: Nationwide A battered and deep-fried banana or plantain. Pisang molen: Nationwide
At first glance, the ingredients and cooking method of seblak is quite similar to other common Indonesian food, such as mie goreng and kwetiau goreng, however seblak differ with the chewy gelatin-like texture of wet krupuk, and mostly quite spicy, owed to generous addition of sambal chili paste. [1]
Kemplang is an Indonesian traditional savory fish cracker (krupuk ikan) snack commonly found in southern parts of Sumatra, Indonesia.Kemplang crackers are commonly made of ikan tenggiri or any type of Spanish mackerel, mixed with tapioca starch and other flavorings, sun-dried and then grilled or fried.
Indo-Dutch and Indonesians cater Indonesian food both in restaurants and as take-away. Also, take-away versions of nasi goreng are plentiful in toko Asian grocery shop and supermarkets. [12] Supermarkets also commonly carry several brands of spice mix for nasi goreng, along with krupuk and other Indonesian cooking supplies.
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