Special Indonesian crackers – Crackers have long been a staple food. Many people believe that eating without crackers makes the food taste less good.
Since crackers are so popular in Indonesia, you can find them almost anywhere. From the kitchen table, through a simple warteg, to a luxurious dining area.
Crackers are also required in the annual cracker eating competition which is held on August 17 to coincide with the Independence Day of the Republic of Indonesia.
Indonesian crackers come in various shapes and sizes. Almost every region in Indonesia has a distinctive cracker.
14 List of Special Indonesian crackers
These crackers are made from tapioca flour and a mixture of garlic, as the name implies. These crackers have a distinctive taste and aroma, as well as an appetizing savory taste.
These crackers are often served with fried rice from street vendors. Small round shape on white background and colorful sides.
2. Crackers skin
These crackers are made from cow or buffalo skin, as the name implies. After that, the clean skin is fried, dried in the sun, seasoned, and then fried again.
Skin crackers are quite popular in various regions in Indonesia. It has a thick and crunchy texture, and a distinctive savory taste. Additional spices, such as hot spices, are often added to these crackers.
Rambak crackers are another name for these crackers. Crackers skin can be used in various dishes other than eaten as a snack. One of them is used to make traditional Yogyakarta krecek.
3. Gendar crackers
Gendar crackers are made from rice dough that has been seasoned with various spices and has a crunchy texture.
Rice is ground and seasoned before being ground into a firm mass and finely ground. After drying, the dough is fried into crackers.
Since you’re probably using leftover rice, these crackers are super easy to make at home. It tastes savory and can be used as a side dish for a variety of dishes.
4. Kemplang crackers
These crackers are made from a combination of flour, various spices, and mackerel and come from Palembang, South Sumatra.
Because it is produced using fish, it has a distinctive and strong aroma and taste. Kemplang crackers are usually served with pempek.
These crackers are sometimes eaten by dipping them in the typical Bangka chili paste.
5. Poor crackers
Dubbed “crack crackers” because they are not fried in oil, they are baked with sand. Even if using sand, the sand is quite clean.
Cirebon crackers have a slightly thick texture, savory taste, distinctive aroma, and various colors. These crackers are also known to have a reduced cholesterol content.
Amplang is a small round cracker with a light brown color, different from other crackers. These crackers are found in the Samarinda district, East Kalimantan.
Amplang is a dish made of mackerel, starch, and flavorful spices. The strong taste and aroma is quite distinctive because it is made from fish.
Apart from tapioca flour, crackers made from wheat flour, coconut milk, various spices, and toppings are also available.
This is peanut brittle which is light brown in color and usually comes with peanut or rebon topping. It has a savory and aromatic taste and is commonly used as a companion to pecel rice.
Rengginang is made from dried glutinous rice. After that, dry sticky rice is fried until it expands.
These crackers are round and thick. Because the glutinous rice grains are still intact and not crushed, the taste is savory and the texture is distinctive. In addition to the traditional savory taste, rengginang is enhanced by the inclusion of shrimp paste to enhance the aroma.
9. Noodle crackers
The noodle crackers are yellow and have a thick braid. Usually circular. It is savory and is often served with Betawi pickles or simply dipped in peanut sauce.
10. White crackers
This form of crackers is one of the easiest to find. The braids are white and circular in shape. These white crackers are available in blue cans and are easily available in food stalls.
White crackers are suitable to be combined with various foods. Fried rice, soto, meatballs, chicken noodles, or even plain white rice are just a few examples.
These crispy crackers are produced with rice flour and various spices and originate from the Sunda region. At first glance the shape is similar to kemplang, but slightly thinner. Opak is roasted over coals before being processed. In addition to the savory taste, there is a sweet taste added to the opaque.
12. Prawn crackers
Prawn crackers are made with a mixture of tapioca flour, shrimp, and additional spices, as the name implies. There are a variety of shapes available, including crescent, oval, and round.
Shrimp crackers come in a variety of sizes and shapes, including small, thin, and wide. These crackers have a strong shrimp taste and aroma, but go well with a variety of dishes, including soto, fried rice, and more.
13. Emping melinjo
Melinjo seeds are flattened thinly, dried in the sun, then fried to make melinjo chips. The taste is a bit bitter, but delicious.
Emping can be made in a variety of flavors, including sweet, caramel, and spicy. When used as an accompaniment to rice, emping is quite tasty. Especially when combined with sweet soy sauce and served over warm rice with chips.
14. Jengkol crackers
Jengkol can be made into crackers besides being used in balado or stews. Boil the crushed jengkol until smooth, then blend it with tapioca flour and various flavorings.
The crackers are steamed first, then dried in the sun before frying until they expand. Because the taste and aroma of jengkol crackers are not overpowering, they are very suitable to be served with plain white rice and side dishes.
Bonus: Kluntung Crackers
This kluntung cracker is unique because of its shape that resembles a snail’s home and is circular in shape.
Kluntung is a Banyuwangi word which means circular or circular. Kluntung is made from rice flour, starch, and spices from Banyuwangi.