Kripik

Kripik

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  Media: 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 chip), however, other types of fruits or tubers crackers are also available.

Kripik and krupuk

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 mixture of starch.

Variants

Jackfruit kripik

Almost all type of fruits, nuts and tubers and plant products can be made into kripik. Other types of kripik can be coated with batter and deep fried until crispy and dry. In Indonesia, the latest popular snack is extra hot and spicy kripik.

See also

References

  1. ↑ "Kripik Pisang" (in Indonesian). IPTEKnet. Retrieved 28 June 2012.
Wikimedia Commons has media related to Keripik.
This article is issued from Wikipedia - version of the 5/8/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.