Sambal:
More than just a snack, Kerupuk (deep-fried crackers) is a mandatory accompaniment to almost every Indonesian meal. Whether it’s a giant, curly white tin cracker (Kerupuk Kampung) or a delicate prawn cracker, it provides the essential texture that completes the dining experience. In Indonesia, a meal without the sound of a crunch is considered incomplete!
Ingredients:
- Starch: Usually tapioca flour or sago flour, which gives the cracker its light, puffing quality.
- Flavoring: Freshly ground prawns, minced fish, or garlic and shallots for vegetarian versions.
- Water & Seasoning: Salt, sugar, and sometimes a hint of white pepper.
- Vegetable Oil: For the high-heat flash-frying process.
Methods:
- Dough Preparation: The starch is mixed with the flavorings and water to form a dough, which is then steamed in long rolls or cylinders.
- Slicing: Once the steamed dough has cooled and hardened, it is sliced into paper-thin discs.
- Sun-Drying (The Secret): The raw slices must be bone-dry before frying. They are laid out on large trays in the sun for several days until they are hard and translucent.
- The Flash Fry: The «magic» happens in hot oil. When the dry disc hits the heat, it expands instantly to 3–4 times its original size.
- Draining: Much like Bawang Goreng, they are drained immediately to ensure they stay light and don’t hold excess oil.
