Krupuk kulit

Krupuk kulit (Javanese: rambak or Minangkabau: karupuak jangek, lit:"skin crackers") is a traditional Indonesian cattle skin krupuk (cracker).[2] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), 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 in similar fashion with bubble and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.

Krupuk kulit
Krupuk kulit
Alternative namesKarupuak jangek (Minang), Rambak (Javanese)
CourseSnack and main course
Place of originIndonesia[1]
Region or stateNationwide
Serving temperatureRoom temperature
Main ingredientsCattle skin (cow or water buffalo), diced, sun dried, and fried in ample of coconut oil

History

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 have been around in Java since the 9th or 10th century, which was written on the Batu Pura inscription as krupuk rambak, still exist today in Javanese cuisine and are usually used in krechek dish.[1]

Serving
Javanese krechek made from krupuk kulit

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 ingredients for krechek, a krupuk kulit dish in spicy coconut milk stew.

Variations

Most of krupuk kulit sold in Indonesia are made from cattle skin, ether 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 uses frog skin as krupuk kulit kodok.[5]

Raw unfried krupuk kulit

See also

Notes
  1. Wirayudha, Randy (31 August 2017). "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). Retrieved 2020-10-11.
  2. Abdul Lathief (May 14, 2012). "Kerupuk Rambak Potret Ekonomi Rakyat" (in Indonesian). Kompas.com. Retrieved May 17, 2014.
  3. Mariska Tracy (17 April 2016). "Aroy Mak Mak: Kerupuk Kulit Babi Homemade" (in Indonesian).
  4. "Membedakan Kerupuk Kulit Sapi, Kerbau, dan Babi". Sajian Sedap (in Indonesian).
  5. "Setahun 500 Ton Kodok Hijau Diekspor, Rp 72 Ribu per Kilo". JPNN.com (in Indonesian). 12 January 2015.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.