keripuk

Keripuk is a type of fried cracker, a popular snack or accompaniment in Indonesian cuisine. It is typically made from a starchy batter, often incorporating ingredients such as tapioca flour, rice flour, or sometimes shrimp or fish, which are then thinly sliced, seasoned, and deep-fried until crispy. The name "keripuk" itself is an onomatopoeic word, mimicking the crunchy sound made when biting into the snack.

The variety of keripuk is vast, with regional specialties and ingredient variations. Common types include krupuk udang (shrimp crackers), krupuk ikan (fish crackers), and krupuk kulit (buffalo skin crackers). The preparation process usually involves a dough that is steamed or boiled, then sliced and dried before frying. Some producers may also sun-dry the slices to achieve a specific texture.

Keripuk is enjoyed in many ways. It can be a standalone snack, eaten as is, or served as a crunchy element to complement various Indonesian dishes like nasi goreng (fried rice), sate (satay), or lontong (rice cakes). Its popularity extends beyond Indonesia, with variations found in other Southeast Asian countries and recognized globally as a distinctive Indonesian food product. The texture and flavor profile of keripuk can range from light and airy to dense and savory, depending on its primary ingredients and preparation.