Kerupuk

Kerupuk or snack krupuk are made from tapioca flour batter mixed with ingredients such as shrimp or fish flavor. Crackers made by steaming batter before thinly cut, dried in the sun and fried with a lot of cooking oil.

Textured kerupuks crisp and is often used as a complement to a variety of Indonesian food such as nasi goreng and gado-gado.

Kerupuk udang dan kerupuk ikan are the most common type found in Indonesia. Crackers cheap as chips or crackers aci mlarat only sago mixed dough made from salt, food coloring, and MSG.

Kerupuk are usually sold in packaging that has not been fried. Cracker fish of species that are difficult to expand when fried are usually sold in the form of already fried.

Kerupuk kulit (krupuk from skin animal cows, hen, and else) or Kerupuk ikan(fish) that are difficult to expand need to be fried twice. Crackers should be fried first with cooking oil low temperature before being transferred into the pan containing hot cooking oil.

Kerupuk kulit (kerupuk jangek) is a cracker that is not made of tapioca flour dough, but from cow or buffalo leather is dried