Are you Indonesian and couldn’t finish your Nasi Goreng without Krupuk? I guess you have so many friends with the same problem. Most Indonesian love Krupuk so much that makes it becomes one of their favorite side dishes.
Krupuk is a kind of Indonesian crackers made from tapioca flour or rice flour. You can find so many types of it in Indonesia, which spreads in most Indonesian regions. It is also almost available in Indonesian restaurants so that not difficult to get.
Speaking of Krupuk, this time, we will bring you into some types of it, which have a crisp and crunchy texture. Let’s see some of them below!
Krupuk Bawang becomes one of the types of Krupuk that exist in Indonesia wince a very long time ago. It’s has a white color that lined with colorful colors in the liner. Commonly it is consumed for breakfast in chicken porridge, Soto, Nasi Uduk, and many more.
Krupuk Bawang has a round shape that makes you will take a bite more and more. Nowadays, you can even find it as the main ingredient of the main dish, such as Seblak as the most famous Yogyakarta street food and West Java as well.
Krupuk Bawang is made from tapioca flour, salt, and garlic. It has a very thin shape, so that makes it so crunchy to bite. The taste is a bit savory, so that perfect to consume with some Indonesian savory breakfast menu.
Krupuk Udang or the prawn crackers becomes one of the most popular types of Krupuk in Indonesia. It is made with tapioca flour, salt, garlic, sugar, and shrimp. The shrimp makes it more delicious to consume.
Krupuk Udang commonly consume in Nasi Kuning, Nasi Rames from Catering, and many more. It becomes an Indonesian favorite since the taste is so delicious. Not only for the side dish, but it also consumes snacks as well.
If you attend some Indonesian wedding parties, you will easily find Krupuk Udang on the menu. That becomes one of the main side dishes as Indonesian love this type of crackers so much.
Krupuk Kulit becomes one of the most popular types of Krupuk in Indonesia, which is made from the cow’s skin. It has a square shape with a crunchy outside and melted immediately once you take a bite of it.
Krupuk Kulit is made from the combination of cow’s skin, garlic, salt, sugar, and limewater. Commonly, Indonesian consume it with Soto, Noodles, meatball soup, and many more. It contains some protein, calcium, and phosphor from the cow, so it is healthy enough to consume.
Nowadays, you can even so many combinations of Krupuk Kulit that sell in the market. It is available for so many flavors such as cheese, spicy, matcha, and of course, the original ones.
White Krupuk becomes one of the most popular types of Krupuk in Indonesia, which has a round or square shape. It has a curly shape and becomes the cheapest type of Krupuk in Indonesia.
White Krupuk is perfect to consume with Soto, meatball soup, Nasi Padang, and any types of Indonesian soup. You can find this type of Krupuk in most Indonesian restaurants from Warteg up to a five-star hotel restaurant.
White Krupuk becomes the legend of the Indonesian crackers. It becomes the pioneer of the crackers development in Indonesia since it becomes the first type of crackers that exist since very long time ago.
Krupuk Mireng becomes one of the types of Krupuk in Indonesia that so popular in some Indonesian regions such as West Java and North Sumatra. It comes originally from Banyumas regency, Central Java as one of the most popular villages in Indonesia to visit which popular outside Central Java.
Krupuk Mireng can be consumed not only as a side dish but also as the main dish. Most Indonesian cooked these types of crackers as stir-fried noodles complete with long chilly peppers.
As a side dish, Krupuk Mireng commonly consumes peanut sauce and Asinan that become one of the most popular must-try food in Bogor. It has a crunchy and savory taste but not easily melted in your mouth.
Krupuk Puli becomes one of the most popular types of Krupuk in Indonesia that comes originally from Magetan Regency, East Java. This type of crackers is made from rice which commonly easy to find in the most Indonesian region.
Krupuk Puli in East Java commonly consumes peanut sauce in their traditional food calls as Pecel. In most Central Java and Yogyakarta, this type of crackers commonly calls as the Karak or Gendar.
Opak becomes one of the most popular types of Krupuk in Indonesia that comes with two different ingredients. In Central Java, Opak is made of cassava that grinds properly. On the other hand in most of West Java, it made of glutinous rice.
In West Java, Opak can be consumed separately from the main dish as a snack to companying your tea time. But in Central Java, Opak can be consumed as a side dish for your lunch.
Fish Krupuk becomes one of the most popular types of Krupuk in Indonesia, which comes from Palembang, South Sumatra as the famous city in Indonesia. Commonly it is popular with Krupuk Palembang. It is made from a combination of flour and fish so that the taste is pretty delicious.
So, there are some types of Krupuk in Indonesia that have a crisp and crunchy texture. Which one that becomes your favorite so far?
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