Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Krupuk the Indonesian/Malaysian name for a thin, usually savoury cracker, popular in many parts of SE Asia and with many local variations. In some areas, they are called keripik (with a very short e). The basic material is flour—wheat, rice, maize, or cassava—which is mixed with other ingredients to provide flavour and then dried in the sun to make something resembling a thin, dense, and exceedingly hard biscuit. When put into very hot oil, this more or less doubles its length and width in a few seconds, and when it has cooled it has a most satisfying crunchy texture.