Crunchy texture

‘It ain’t food if it ain’t making any sound’. Indonesians absolutely treasure the experience of eating with their mouths and devouring with their ears. Kerupuk (crackers) are the perfect accompaniment. We have a whole range of crackers, from the modest village-style ones to shrimp crackers, fish crackers, kerupuk rambak (crackers made from cow or buffalo skin), rempeyek (peanut crackers), chicken intestines and many more. Many dishes are rendered incomplete without the presence of kerupuk. Take, for example, Nasi Campur Bali (Balinese Mixed Rice), whose crunchy component is made from the fatty part of meat, skin and other intestinal parts. The crunchiness just adds to its delicious taste and festive appearance.