Krupuk kulit
Krupuk kulit | |
| Alternative names | karupuak jangek (Minangkabau) dorokdok (Sundanese) rambak (Javanese) |
|---|---|
| Course | Snack and main course |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Serving temperature | Room temperature |
| Main ingredients | Cattle skin (cow or water buffalo), diced, sun dried, and fried in coconut oil |
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content. The diced and dried skins are later fried in ample hot cooking oil until they expand similarly with bubbles and yield a crispy texture. This fried cattle skin is then sealed in vacuum plastic bags to ensure and prolong its crispiness.