sunshine
28-04-2016, 11:20
There are 3 eating habits that are typical to Indonesian people; we love hot and spicy food, we, sometimes prefer to eat by using hand, and never miss Kerupuk or cracker at any kind of dishes. Yes, this tasty crispy cracker will always be there in any moment and situation. It feels incomplete without crispy cracker at meal, especially if it combined with soup that require variations in texture so that even more delicious.
in Indonesia, there tons of cracker types, which almost every region has their own particular crackers with special ingredients and flavors that adjusted to local taste. Among those tons of crackers, the following 4 types have unique characteristics that make it always be an option.
Kerupuk Pasir
http://3.bp.blogspot.com/-T-h8KWdxTIU/Vek7W3-mDaI/AAAAAAAABD8/-hFwopGpo3Y/s1600/Resep%2BKerupuk%2BMelarat%2BKhas%2BCirebon.jpg
Kerupuk Pasir or sand cracker. Taken by its name, do not get mistaken that this chip is made by sand, but it fried by using hot fine sand. The crackers are made from tapioca flour that fried with sand that had been heated.
https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcRP4eYlRZEmnSKVTYPipjbP1i483djUY ZW3k25EoBvSjkteBUL_
The texture is very crisp and crunchy, because it uses hot sand then the texture is not greasy and has savory taste. These crackers is better eaten with rice and sambal cocolan or dipping sauce.
Kerupuk Udang
http://www.makanajib.com/wp-content/uploads/2015/11/Resep-Membuat-Kerupuk-Udang-Enak-Renyah.jpg
Kerupuk Udang or shrimp cracker is made from shrimp and tapioca flour, with other spices that make it taste sweet and savoury. The taste of shrimp will boost the flavor and it better serves with hot rice with any kind or side dishes. There are variation in Shrimp crackers, from the large one into one small bites. The crunchiness is taken while we have to deep-frying it. A proper crunch will be taken if we fry it in perfect temperature of the oil.
Kerupuk Rambak
http://4.bp.blogspot.com/-0op4aRrW3VQ/VE5CFP1GAPI/AAAAAAAAKXw/YZoFBNwTjwY/s1600/CARA%2BMEMBUAT%2BKERUPUK%2BRAMBAK%2BTAPIOKA%2BBAHA N%2BBAHANNYA.jpg
Rambak is cracker that made by cowhide. This typical of cracker is mostly more expensive than other common cracker in the market. This cracker has strong salty flavor and taste super crunch because it naturally coming from the fatty flavor from the cowhide.
Kemplang
https://upload.wikimedia.org/wikipedia/commons/d/d7/Kerupuk_ikan.JPG
In Indonesia, Palembang is famous by producing this kind of cracker. Kemplang is made by fish mackerel with special ingredient and tapioca flour. The taste has strong fishy flavor that taste yummy and better served while eating hot rice or just grab it as snacks.
in Indonesia, there tons of cracker types, which almost every region has their own particular crackers with special ingredients and flavors that adjusted to local taste. Among those tons of crackers, the following 4 types have unique characteristics that make it always be an option.
Kerupuk Pasir
http://3.bp.blogspot.com/-T-h8KWdxTIU/Vek7W3-mDaI/AAAAAAAABD8/-hFwopGpo3Y/s1600/Resep%2BKerupuk%2BMelarat%2BKhas%2BCirebon.jpg
Kerupuk Pasir or sand cracker. Taken by its name, do not get mistaken that this chip is made by sand, but it fried by using hot fine sand. The crackers are made from tapioca flour that fried with sand that had been heated.
https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcRP4eYlRZEmnSKVTYPipjbP1i483djUY ZW3k25EoBvSjkteBUL_
The texture is very crisp and crunchy, because it uses hot sand then the texture is not greasy and has savory taste. These crackers is better eaten with rice and sambal cocolan or dipping sauce.
Kerupuk Udang
http://www.makanajib.com/wp-content/uploads/2015/11/Resep-Membuat-Kerupuk-Udang-Enak-Renyah.jpg
Kerupuk Udang or shrimp cracker is made from shrimp and tapioca flour, with other spices that make it taste sweet and savoury. The taste of shrimp will boost the flavor and it better serves with hot rice with any kind or side dishes. There are variation in Shrimp crackers, from the large one into one small bites. The crunchiness is taken while we have to deep-frying it. A proper crunch will be taken if we fry it in perfect temperature of the oil.
Kerupuk Rambak
http://4.bp.blogspot.com/-0op4aRrW3VQ/VE5CFP1GAPI/AAAAAAAAKXw/YZoFBNwTjwY/s1600/CARA%2BMEMBUAT%2BKERUPUK%2BRAMBAK%2BTAPIOKA%2BBAHA N%2BBAHANNYA.jpg
Rambak is cracker that made by cowhide. This typical of cracker is mostly more expensive than other common cracker in the market. This cracker has strong salty flavor and taste super crunch because it naturally coming from the fatty flavor from the cowhide.
Kemplang
https://upload.wikimedia.org/wikipedia/commons/d/d7/Kerupuk_ikan.JPG
In Indonesia, Palembang is famous by producing this kind of cracker. Kemplang is made by fish mackerel with special ingredient and tapioca flour. The taste has strong fishy flavor that taste yummy and better served while eating hot rice or just grab it as snacks.