Krupuk kulit

Krupuk kulit

Krupuk kulit
Alternative names Karupuak jangek (Minang), Rambak (Javanese)
Course Snack and main course
Place of origin Indonesia
Region or state Nationwide
Creator Indonesian cuisine but more prevalent in Minangkabau and Javanese tradition
Serving temperature Room temperature
Main ingredients Cattle skin (cow or water buffalo), diced, sun dried, and fried in ample of coconut oil
Cookbook: Krupuk kulit  Media: Krupuk kulit
Raw unfried krupuk kulit

Krupuk kulit (Javanese: rambak or Minangkabau: karupuak jangek, lit:"skin crackers") is a traditional Indonesian cattle skin krupuk (cracker).[1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), diced, and sun-dried until it hardens and loses most of its water content. The diced and dried skin are later fried in ample hot cooking oil until they expand in similar fashion with bubble and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.


Krupuk kulit is often served as a crispy snack to accompany main meals. In Padang restaurants they are often offered as a side dish for nasi Padang or sate padang. In Java, krupuk kulit is the essential ingredients for krechek, a krupuk kulit dish in spicy coconut milk stew.


Most of krupuk kulit sold in Indonesia are made from cattle skin. 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.


  1. Abdul Lathief (May 14, 2012). "Kerupuk Rambak Potret Ekonomi Rakyat" (in Indonesian). Retrieved May 17, 2014.

See also

This article is issued from Wikipedia - version of the 10/12/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.