101 Cooking Recipes, Tips, Asian, Desserts, Food Photo Blog

101 Cooking Recipes, Tips, Asian, Desserts, Food Photo Blog

Different Types of Krupuk (Keropok, Kerupuk, Kropek, Kroepoek, Banh Phong Tom)

Posted on | June 19, 2014

The crisp, translucent crackers called krupuk are found in every Indonesian and Malaysian kitchen – and in other Southeast Asian pantries as well. Although many different varieties exist – fish (krupuk palembang), tapioca (krupuk miller), malingo nut (emping malinjo) – krupuk udang, made from shrimp, are the most common. They come in the form of brittle disks in various colors, and they puff into tasty, featherlight wafers when deep-fried. Most are only as large as a potato chip and are used as garnishes or snacks, bu tothers expand to the size of a dinner plate.

I was once in Kukup, a small fishing village built on stilts in Johor, Malaysia, where the locals made their own dough for krupuk. It was a very dense mixture, which they shaped into logs and then cut crosswise into thin slices. They spread the slices over a bamboo mat and left them under the hot tropical sun until they were bone dry. Nowadays, alas, very few people make their own dough. Instead the dried chips are bought at the store and fried up at home.