Krupuk kulit (; ; , 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker).
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 has been around in Java since the 9th or 10th century, written on the Batu Pura inscription as
krupuk rambak, which still exists today in
Javanese cuisine, usually in
krechek, a spicy stew.
Serving
Krupuk kulit is often served as a crispy snack to accompany main meals. In
Padang food, 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 ingredient for
krechek, a krupuk kulit dish in spicy coconut milk stew.
Variations
Most of krupuk kulit sold in Indonesia are made from cattle skin, either 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.
Compared to common cow skin crackers,
kerupuk kulit babi (
) have a lighter colour and crumble more easily.
There is also a variant that uses
frog skin as
krupuk kulit kodok.
See also
Notes
External links
