For the prawn and fish-flavoured krupuk, see Prawn cracker and Fish cracker.
Krupuk
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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See also
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Cookbook: Cuisine of 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 JP-Krupuk-1 was invoked but never defined (see the help page).
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Krupuk (Javanese) is a cracker made from starch or animal skin and other ingredients that serve as flavouring. Most krupuk are deep fried, while some others...
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fried egg, fried chicken, satay, and condiments such as sambal, acar, and krupuk/keropok. It is endemic to Brunei, Indonesia, Malaysia, Singapore, and is...
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