Bandung, Indonesia Sentinel — For many Indonesians, dining feels incomplete without the satisfying crunch of kerupuk, a traditional Indonesian crackers known for its crispy texture that adds a delightful contrast to any meal. But this isn’t just a modern culinary preference, Kerupuk has been a staple in Indonesian cuisine for centuries, with each region offering its unique take on this beloved snack.
Indonesia’s diverse culinary landscape boasts a wide array of kerupuk options, each with its own distinctive flavors and textures. From the rich coastal flavors to the hearty inland varieties, these crackers are more than just side dishes, they are a testament to Indonesia’s rich food heritage. Here’s a look at nine popular types of kerupuk found across the archipelago:
1. Kerupuk Kulit (Animal Skin Cracker)
Also known as kerupuk rambak, this traditional crackers is made from cow or buffalo skin. Famous for its large, pillow-like form and delicate, crispy layers, kerupuk kulit practically melts in your mouth. It’s often paired with traditional Indonesian dishes like krecek, a spicy stew from Yogyakarta, adding a rich, savory crunch to the meal.
2. Kerupuk Blek
Kerupuk blek, also referred to as “White Rose Crackers” is a classic favorite traditional crackers in Indonesia. These crackers are stored in large zinc cans, known as blek in Indonesian, giving them their name. They are known for their curly shape and are a nostalgic treat for many Indonesians.
3. Kerupuk Udang (Shrimp Crackers)
Originating from Sidoarjo in East Java, kerupuk udang is made using finely ground small shrimp, giving it a distinctive umami flavor. These wide, thin, and slightly pink crackers are perfect alongside dishes like rawon (beef black soup), nasi goreng (fried rice), or lontong opor (rice cakes with coconut milk chicken curry).
4. Kerupuk Melarat
The name kerupuk melarat translates to “poor crackers” in Javanese, reflecting its humble origins. Unlike most crackers fried in oil, these are roasted in hot sand, a method born out of necessity when cooking oil was too expensive. Despite its name, kerupuk melarat remains a flavorful and crunchy addition to any meal, often enjoyed as a side dish or a standalone snack.
5. Kerupuk Gendar (Rice Crackers)
Also known as kerupuk karak, kerupuk gendar hails from Central Java. Unlike other types of traditional crackers, these are made from rice dough mixed with spices. With its crunchy and savory profile, kerupuk gendar is commonly enjoyed as a snack, making it a popular choice for casual munching.
6. Kerupuk Mi (Noodle Crackers)
Despite the name, kerupuk mi is not made from noodles but resembles them with its curly shape and yellow color. These crackers are a must-try with iconic Indonesian salads like asinan Bogor and asinan Betawi. Their crispy texture adds an extra layer of enjoyment to these tangy vegetable dishes.
7. Kerupuk Kemplang (Grilled Fish Crackers)
Kerupuk kemplang is a popular traditional crackers from Palembang, South Sumatra. Made from tapioca flour and mackerel fish, these crackers have a delicious fish aroma. Typically, they are served with pempek (fish cakes) or dipped in a spicy sambal sauce from Bangka, adding a burst of flavor to every bite.
8. Kerupuk Amplang
Often confused with kerupuk kemplang, kerupuk amplang is a traditional crackers specialty of Samarinda, East Kalimantan. Both are made from mackerel, but kerupuk amplang stands out for its denser texture and small, round shape. These light brown crackers are crunchy and perfect for snacking.
9. Emping (Melinjo Nut Crackers)
No list of Indonesian kerupuk is complete without emping. Known for its distinctive nutty and slightly bitter taste, emping is a traditional crackers made from the flattened seeds of the melinjo tree. The seeds are pounded into thin discs and fried until crispy. Often served with soto Betawi (a type of beef soup), bubur ayam (chicken porridge), rawon, or nasi goreng, emping is a favorite for its unique flavor profile.
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Kerupuk Traditional Crackers
From the coastal flavors of kerupuk udang to the earthy crunch of emping, kerupuk is a versatile and beloved element of Indonesian cuisine. Each variety tells a story of regional flavors and historical influences, showcasing the rich culinary diversity of Indonesia. Whether enjoyed as a side dish or a snack, kerupuk remains a beloved crunchy delight that has stood the test of time.
(Raidi/Agung)
