Krupuk kulit (Javanese: rambak or 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 dried skin are later fried in ample hot cooking oil until they expand similarly with bubbles and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.
Krupuk rambak or krupuk made from cow or buffalo skin, is the oldest-mentioned krupuk variant in ancient Java. According to a culinary historian, krupuk has been around in Java since the 9th or 10th century, written on the Batu Pura inscription as krupuk rambak, which still exists today in Javanese cuisine, usually in krechek, a spicy stew.[1]
Krupuk kulit is often served as a crispy snack to accompany main meals. In Padang restaurants, they are often offered as a side dish for nasi padang or sate padang, and often served with kuah gulai seasoning. In Java, krupuk kulit is the essential ingredient for krechek, a krupuk kulit dish in spicy coconut milk stew.
Variationsedit
Most of krupuk kulit sold in Indonesia are made from cattle skin, either cow or water buffalo (kerbau). However, in some areas with large non-Muslim populations such as Bali, Batak lands, and some Chinatowns in Medan and other cities, pork skin krupuk kulit is also available.[3] Compared to common cow skin crackers, kerupuk kulit babi (pork rinds) have a lighter colour and crumble more easily.[4] There is also a variant that uses frog skin as krupuk kulit kodok.[5]
^ abWirayudha, Randy (31 August 2017). "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). Retrieved 2020-10-11.
^Abdul Lathief (May 14, 2012). "Kerupuk Rambak Potret Ekonomi Rakyat" (in Indonesian). Kompas.com. Retrieved May 17, 2014.
^Mariska Tracy (17 April 2016). "Aroy Mak Mak: Kerupuk Kulit Babi Homemade" (in Indonesian).
^. Sajian Sedap (in Indonesian). Archived from the original on 2017-02-23. Retrieved 2017-02-22.
^"Setahun 500 Ton Kodok Hijau Diekspor, Rp 72 Ribu per Kilo". JPNN.com (in Indonesian). 12 January 2015.
External linksedit
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krupuk, kulit, javanese, rambak, minangkabau, karupuak, jangek, skin, crackers, traditional, indonesian, cattle, skin, krupuk, cracker, traditionally, made, from, soft, inner, skin, cattle, water, buffalo, which, diced, dried, until, hardens, loses, most, wate. Krupuk kulit Javanese rambak or 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 dried skin are later fried in ample hot cooking oil until they expand similarly with bubbles and yield a crispy texture This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness Krupuk kulitKrupuk kulitAlternative namesKarupuak jangek Minang Rambak Javanese CourseSnack and main coursePlace of originIndonesia 1 Region or stateNationwideServing temperatureRoom temperatureMain ingredientsCattle skin cow or water buffalo diced sun dried and fried in coconut oil Media Krupuk kulit Contents 1 History 2 Serving 3 Variations 4 See also 5 Notes 6 External linksHistory editKrupuk rambak or krupuk made from cow or buffalo skin is the oldest mentioned krupuk variant in ancient Java According to a culinary historian krupuk has been around in Java since the 9th or 10th century written on the Batu Pura inscription as krupuk rambak which still exists today in Javanese cuisine usually in krechek a spicy stew 1 Serving edit nbsp Javanese krechek made from krupuk kulitKrupuk kulit is often served as a crispy snack to accompany main meals In Padang restaurants they are often offered as a side dish for nasi padang or sate padang and often served with kuah gulai seasoning In Java krupuk kulit is the essential ingredient for krechek a krupuk kulit dish in spicy coconut milk stew Variations editMost of krupuk kulit sold in Indonesia are made from cattle skin either cow or water buffalo kerbau However in some areas with large non Muslim populations such as Bali Batak lands and some Chinatowns in Medan and other cities pork skin krupuk kulit is also available 3 Compared to common cow skin crackers kerupuk kulit babi pork rinds have a lighter colour and crumble more easily 4 There is also a variant that uses frog skin as krupuk kulit kodok 5 nbsp Raw unfried krupuk kulitSee also edit nbsp Food portal nbsp Indonesia portalChicharron Pork rinds Prawn cracker a food of similar texture and appearance made of prawn and starch KrupukNotes edit a b Wirayudha Randy 31 August 2017 Kriuk Sejarah Kerupuk Historia Majalah Sejarah Populer Pertama di Indonesia in Indonesian Retrieved 2020 10 11 Abdul Lathief May 14 2012 Kerupuk Rambak Potret Ekonomi Rakyat in Indonesian Kompas com Retrieved May 17 2014 Mariska Tracy 17 April 2016 Aroy Mak Mak Kerupuk Kulit Babi Homemade in Indonesian Membedakan Kerupuk Kulit Sapi Kerbau dan Babi Sajian Sedap in Indonesian Archived from the original on 2017 02 23 Retrieved 2017 02 22 Setahun 500 Ton Kodok Hijau Diekspor Rp 72 Ribu per Kilo JPNN com in Indonesian 12 January 2015 External links editIndustri Kerupuk Kulit Toraja in Indonesian nbsp This Indonesian cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Krupuk kulit amp oldid 1216849795, wikipedia, wiki, book, books, library,
