Authentic Indonesian Kerupuk: A Crispy Delight Recipe

Ingredients

  • 500 grams of Tapioca flour
  • 1 liter of Water
  • 5 cloves of Garlic
  • 1 teaspoon of Salt
  • 2 teaspoons of Chicken powder seasoning
  • 1 teaspoon of Sugar
  • Canola oil for deep frying

Steps and instructions

  1. Peel and finely grind the garlic.
  2. In a large bowl, mix together the tapioca flour, ground garlic, salt, chicken powder seasoning, and sugar.
  3. Add water gradually while stirring the mixture until it forms a dough.
  4. Divide the dough into small portions and roll each into a thin sheet.
  5. Let the sheets dry under the sun until they harden, this could take a few days based on your local climate.
  6. Once completely dried, deep fry the crackers in canola oil over medium heat. Be careful as they will expand and cook very quickly.
  7. Remove the kerupuk from the oil once they've expanded and turned golden brown, then drain on paper towels to remove excess oil.
  8. Allow them to cool completely before serving or storing.

Tools for making

Recipe variations

  • Using rice flour instead of tapioca flour for a different texture
  • Adding spices like chili powder, turmeric, or paprika for a spicier flavor
  • Substituting garlic with onion powder or other herbs for a different taste
  • Adding grated cheese or nutritional yeast for a cheesy flavor
  • Using vegetable broth instead of chicken powder seasoning for a vegetarian or vegan option
  • Experimenting with different shapes and sizes of the kerupuk
  • Adding finely chopped vegetables or herbs to the dough for added flavor and texture
  • Using different oils for frying, such as peanut oil or coconut oil, for a unique taste

Recipe overview

Kerupuk, also known as Indonesian Crackers, are a much-loved snack enjoyed all over Indonesia and have become popular worldwide. They are a perfect blend of savory flavors, featuring a unique, crispy texture that makes them incredibly addictive. Made from a simple list of ingredients, including tapioca flour, garlic, and various seasonings, Kerupuk requires a bit of patience but is well worth the effort. This recipe will guide you through the process of making your own homemade Kerupuk, from creating the dough to frying the dried crackers. Despite the drying process taking a few days, the active preparation time is relatively short, and the resulting Kerupuk are far superior to any store-bought variety. Whether you eat them as is or use them as a garnish for an Indonesian meal, these crackers are sure to be a hit!

Common questions

  1. Can I use any other flour instead of tapioca flour? No, tapioca flour is a key ingredient in making kerupuk as it provides the desired texture and crispiness. Using a different type of flour may yield different results.
  2. Can I skip the step of drying the sheets under the sun? Drying the sheets under the sun is an essential step as it helps to remove moisture and harden the kerupuk. Skipping this step may result in soft or chewy crackers.
  3. Can I store the kerupuk for later use? Yes, you can store the kerupuk in an airtight container once they have cooled completely. They can be stored for several weeks, but make sure to keep them in a cool and dry place to maintain their crispiness.
  4. Can I use a different oil for frying? Canola oil is commonly used for frying kerupuk due to its high smoke point and neutral flavor. However, you can use other vegetable oils with similar characteristics if desired.
  5. Can I add other seasonings or spices to the dough? Yes, you can experiment with different spices or seasonings to customize the flavor of the kerupuk. However, it is important to balance the additional ingredients to maintain the proper texture and consistency.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Garlic Grinder - A tool to finely grind the garlic cloves.
  • Rolling Pin - Used to roll the dough into thin sheets.
  • Baking Sheet - To lay out the sheets of dough to dry under the sun.
  • Deep Fryer - A kitchen appliance used to deep fry the kerupuk.
  • Slotted Spoon - For safely removing the kerupuk from the hot oil.
  • Paper Towels - To absorb excess oil after frying the kerupuk.
  • Cooling Rack - Allows the kerupuk to cool down evenly and prevents them from getting soggy on the bottom.

Origin stories

Kerupuk is a popular snack that originated from Indonesia and has become a staple part of meals across the country. It's quite fascinating that this crunchy delight is usually served as a complementary side dish to many Indonesian meals to add a different texture. Even more intriguing, Kerupuk isn't just enjoyed in savory dishes—it's also served as a sweet snack during traditional ceremonies and celebrations. The versatility and popularity result in a vast array of types of Kerupuk, each with its unique taste and texture, reflecting the rich cultural diversity of Indonesia.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.