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Dish

Krupuk kulit

Roasted, Grilled and Fried Dishes

Krupuk kulit is a traditional Indonesian cracker made from the skin of cattle, most often cow or water buffalo. The inner skin is diced, sun-dried until it hardens, and then deep-fried in hot oil until it puffs up into a crisp, bubbled texture. Once fried, the crackers are commonly sealed in vacuum-packed plastic bags to keep them crisp. It is known by regional names including rambak in Javanese, dorokdok in Sundanese, and karupuak jangek in Minangkabau. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Origin Region
Indonesia 1
Connections

Expresses Tradition

Salt Curing, Smoking and Drying, Food Traditions
Source Krupuk kulit (Wikipedia)

In Cuisine

Indonesian Cuisine, Cuisines
Source Krupuk kulit (Wikipedia)

Uses Ingredient

Coconut Oil, Ingredients
Source Krupuk kulit (Wikipedia)
Water Buffalo, Ingredients
Source Krupuk kulit (Wikipedia)
In the Other Atlases

Originated In

Indonesia

Also in Geography Atlas: where this subject originated.

Source Krupuk kulit (Wikipedia)
Sources
1. Krupuk kulit (Wikidata)
P495 (country of origin): Indonesia
Quote, P495 (country of origin): Indonesia
Indonesia
View the Source
Krupuk kulit (Wikipedia)
  • Lead section
    Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker).
  • In Cuisine: Indonesian Cuisine, lead paragraph
    Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker).
  • Uses Ingredient: Coconut Oil, Infobox: main_ingredient
    Cattle skin (cow or water buffalo), diced, sun dried, and fried in coconut oil
  • Uses Ingredient: Water Buffalo, Infobox: main_ingredient
    Cattle skin (cow or water buffalo), diced, sun dried, and fried in coconut oil
  • Expresses Tradition: Salt Curing, Smoking and Drying, Lead paragraph
    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.
View the Source
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