Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
Kerupuk (also spelled krupuk) is Indonesia’s quintessential crunchy sidekick that appears at literally every meal—it’s the undisputed national cracker of Indonesia. These are the original Southeast Asian prawn/fish crackers, but Indonesia has taken the concept to another level with an incredible variety made from almost any starchy base.
Popular types include:
- Kerupuk udang: classic prawn crackers made with real shrimp paste and tapioca, the most aromatic.
- Kerupuk ikan: fish crackers, especially common in eastern Indonesia.
- Kerupuk kulit: giant rawhide-like crackers made from dried cow skin—super crunchy and huge.
- Kerupuk gendar: made from leftover rice, sun-dried and fried, with a subtle rice fragrance.
- Plus dozens more: onion, squid, melinjo nut, etc.
The process is fascinating: ingredients are mixed into a dough, steamed, sliced thin, sun-dried for days until rock-hard (they look like plastic tiles), then deep-fried for just 3–5 seconds in extremely hot oil. They instantly puff up 5–10 times their size into light, airy, snow-white or golden crisps with an addictive “crunch-crunch” sound.
No plate of nasi goreng, soto soup, gado-gado salad, or noodle dish is complete without a handful of kerupuk crumbled on top for texture. They’re also eaten straight out of the bag as TV snacks or beer companions. Indonesians consume astronomical amounts every year—kerupuk is more than a snack; it’s a way of life.
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
