Kripik

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Kripik
Keripik sanjay.JPG
Singkong (cassava) kripik
Course Snack
Place of origin Indonesia
Region or state Nationwide
Serving temperature Room temperature
Main ingredients Deep fried dried ingredients
Variations Different variations according to ingredients
Cookbook:Kripik  Kripik

Kripik or keripik are Indonesian chips, bite-size snack crackers that can be savoury or sweet. It is made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil.[1] The most popular are kripik singkong (cassava cracker) and kripik pisang (banana cracker), however, other types of fruits or tubers crackers are also available.

Kripik and krupuk[edit]

Kripik is closely related to krupuk since it is popularly considered as a smaller sized krupuk. In Indonesia, the term krupuk refers to a type of relatively large crackers, while kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine. For example, potato chips are called kripik kentang in Indonesia. Usually krupuk is made from a dried paste consisting of a mixture of starch and other ingredients, while kripik is usually made entirely from a thinly sliced, sun-dried, and then deep-fried product without any admixture of starch.

Variants[edit]

Almost all type of fruits, nuts and tubers can be made as kripik, such as kripik singkong (cassava cracker) and kripik pisang (banana cracker), kripik apel (apple cracker) from Malang in East Java, also kripik nangka (jackfruit cracker), kripik salak (snake fruit cracker), kripik durian from Medan, kripik talas (taro cracker), kripik ubi (sweet potato cracker), and kripik sukun (breadfruit cracker). Emping is a type of kripik made from the melinjo (gnetum gnemon) nut.

Other types of kripik can be coated with batter and deep fried until crispy and dry, such as kripik belut (eel kripik), kripik tempe (tempeh kripik), kripik oncom (oncom kripik), and vegetable kripik such as kripik bayam (spinach cracker) and kripik jamur (mushroom kripik).

In Indonesia, the latest popular snack is extra hot and spicy kripik. The kripik sanjay or kripik singkong balado is thin crispy cassava coated with chili pepper and sugar. This hot and sweet kripik is a popular snack from Bukittinggi, West Sumatra. Another hot variant is kripik maicih from Bandung, West Java. It is cassava or macaroni kripik available with different level of spiciness.[2]

Gallery[edit]

See also[edit]

References[edit]

  1. ^ "Kripik Pisang" (in Indonesian). IPTEKnet. Retrieved 28 June 2012. 
  2. ^ "Keripik Maicih" (in Indonesian). Keripik Maicih. Retrieved 28 June 2012. 

External links[edit]