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 Kerupuk in air-tight tin containers | |
| Alternative names | Kerupuk, keropok |
|---|---|
| Course | Snack |
| Place of origin | Indonesia[1][2] |
| Region or state | Java |
| Serving temperature | Room temperature |
| Main ingredients | Starch, animal proteins, vegetables. |
| Variations | Different variations according to ingredients |
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| This article is part of the series on |
| Indonesian cuisine Masakan Indonesia |
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Krupuk (Javanese)[n 1] is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others are grilled or hot sand fried. They are popular snacks in maritime Southeast Asia (Indonesia, Singapore, Malaysia, Brunei, and Philippines), most closely associated with the culinary traditions of Indonesia, in particular Javanese cuisine. It is a ubiquitous staple in its country of origin and has spread to other countries either via the migration of diaspora populations or exports.[3]
- ^ Adrian Vickers (3 November 2005). A History of Modern Indonesia. Cambridge University Press. pp. 190–. ISBN 978-1-139-44761-4.
- ^ Wirayudha, Randy (31 August 2017). "Kriuk Sejarah Kerupuk". Historia - Majalah Sejarah Populer Pertama di Indonesia (in Indonesian). Retrieved 11 October 2020.
- ^ Cite error: The named reference
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