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Krupuk kulit
 Krupuk kulit | |
| Alternative names | Karupuak jangek (Minang), Rambak (Javanese) |
|---|---|
| Course | Snack and main course |
| Place of origin | Indonesia[1] |
| Region or state | Nationwide |
| Serving temperature | Room temperature |
| Main ingredients | Cattle skin (cow or water buffalo), diced, sun dried, and fried in coconut oil |
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.
- ^ 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.
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