KRUPUK

Krupuk usually refers to large crackers while Kripik refers to smaller bite size crackers.

Indonesia has many variety of Krupuk. Krupuk usually is made from the dried paste from the mixture of starch with other ingredients.

While Kripik is usually made entirely from thinly sliced, sun-dried without any mixture of starch. Just like Potato chips. called Kripik Kentang in Indonesia. Kentang means Potato.

Krupuk can be as a snack or sprinkled on top of certain food or as a complement to add crispy texture to the dish. Some Indonesian dishes such as Gado Gado or Soto need certain type of Krupuk for toppings.

Some variation of Krupuk made from the mixture of starch with Seafood ( shrimps, fish or squid )

To cook & get maximum crunches you need a wok & plenty of very hot cooking oil.

The raw Krupuk is quite small & hard then when you fry it in hot oil. they will expand. From about thumb sized chips to white fluffy crackers. It is better to consumed with in a few hours of being fried.

KRUPIK (FISH, PRAWNS / SHRIMPS) CRACKERS

KRUPUK (FISH, PRAWNS / SHRIMPS) CRACKERS
© 2012 Liza W. Widjaja

Ingredient :

1 kg Tapioca flour

1 kg Shrimps

Salt as needed

Garlic as needed

Water as needed

DRIED KRUPUK

DRIED KRUPUK
© 2012 Liza W. Widjaja

Direction :

Take out the head of the shrimps, peel the skin, clean & wash it. Grinned the shrimps. Mix shrimps with half of the flour & mix well. Grinned the garlic, salt & half of the flour & a little bit of water. Mix the grinned shrimps & onion, mix it well.

Pour the dough to rectangle, bread pan or wrap in banana leaves in a long shape. Steam about 1-2 hours until cook. Slice thin, dry it in the sun.

The Krupuk is ready to be fry.

Nowadays you can get ready-made Krupuk, you just need to fry it.

KRUPUK (SHRIMPS / PRAWN CRACKERS)

KRUPUK (SHRIMPS/PRAWNS CRACKERS)
© 2012 Liza W. Widjaja

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