Keropok Cottage Industry
Fishy, yummy and tasty keropok!
This is Mak Wan - tauke keropok:D
Last week, Fadilah and I as the reporter for our group: The Emerald went to Kampung Tanjung Kuala, Tumpat, Kelantan to interview Mrs. Che Cob or Mak Wan, the owner of the Keropok Cap Pinggan dan Ikan’s business. Keropok was one of the cottage industries. She is 75th year old but she still looked young and active. We also wanted to thank her very much for spent some time to be interviewed by us for our work group assignment’s project- cottage industry, the main topic of this work group assignment.
The workers.
Through our conversation, she said she started did small business by selling fishes by train every morning with her family. She stopped selling fishes and tried to make instant keropok (Wet keropok) and keropok lekor (Dry keropok). The competition grew bigger but she and her family managed to attract their own customers with the tasty, fishy and yummy tastes of their keropok.
She hired about 100 workers and they were locals and from Bangladesh. Her accountant can spoke in many languages like Japanese, François, Chinese, Malay and Kelantan dialect. Every day, they can make about 15000 instant keropok. Their monthly income (Mak Wan’s family) was about 24-30k. They also exported their keropok to whole Malaysia (INCLUDING Sabah &Sarawak), Dubai, China, India and Indonesia.
busy at work.
Rasa macam terlampau banyak gambarlah pula;0
Right now, she build her own factory (Keluarga Mak Wan’s Enterprise) – but it still in the process, which costs about 2 million. She hopes that the hire of her business will continue this and grow it bigger. What makes she started did this? This is because she has a great passion in business. We also took some pictures in her shop and her factory.
On the way home, my friend and I went to a stall to eat some Keropok also…and it was tasty ;)
Liyana and Dea Fadilah.
************************The Keropok Industry-Work Group-Assignment*********************
Group: Emerald
Objective:
1.To know more about cottage industry, especially about ‘Keropok’
2. To expose the public about the cottage industry-Keropok, especially.
3. To build team work among the Emerald’s group members.
Interview with Mrs Che Cob (The owner of Keropok Ikan Segera Cap Pinggan Dan Keropok shop and Keluarga Mak Wan Enterprise)
About Mak Wan:
Full name: Wan Hasmah Binti Wan Semail aka Mak Wan
Age: 75th years old.
Address: Kampung Tanjung Kuala, Tumpat, Kelantan.
Place of born: Tumpat, Kelantan.
Name of Husband: Che Kob Bin Hussein.
Number Of children: 12 (They are also joining in business)
She starts her business since 1965 until now. Firstly, she and her family started a small business-sold some fishes- from Tumpat to Kuala Krai. It’s about two hours to reach at K uala Krai by train. She stopped her small business at 50th years old and then she was starting a new business-Keropok Ikan Segera and Keropok Lekor, business-because of her interests in business is high. She hired about one hundred people to work in her factory. They can manufactured about fifteen thousand keropok per day and they can get about 24k for a month. Until today, they have one shop and a new factory (Keluarga Mak Wan Enterprise.) Mak Wan hopes the heir of her business will continue growing the business.
How to make keropok lekor(wet keropok) or keropok segera(dry keropok)?
INGREDIENTS: Fishes, starch, sago, sugar and allowed flavours.
PROCEDURE FOR INSTANT KEROPOK:
1. Firstly, cleaned the fishes and other ingredients.
2. After that smashed or blended the fishes.
3. Put the ingredients such as sugar, starch, sago and flour then together mixed them into a dough machine.
4. When it becomes dough, boiled the dough and then cut it into pieces to make instant keropok.
5. Lastly, fried the keropok, after that vacuum the instant keropok and then do the packaging.
*They sell their keropok products in Malaysia (including Sabah and Sarawak) and they also export their product-especially the instant keropok- to Indonesia, Dubai and China.
*************From the internet; Wikipedia and blog***************
Krupuk
From Wikipedia, the free encyclopedia
Freshly made prawn crackers
Krupuk or kerupuk in Indonesia; keropok in Malaysia; kropek in the Philippines; bánh phồng tôm in Vietnam; kroepoek in the Netherlands is a popular snack in parts of East and Southeast Asia as well as former colonizer the Netherlands and another of its former colonies, Suriname. Krupuk are deep fried crackers made from starch and other ingredients that usually give the taste. Prawn based krupuk are popular types of krupuk. These are called krupuk udang in Indonesian, prawn crackers in British and also in Australian English, shrimp chips or shrimp crackers in American English, Krabbenchips (Crab chips) in German, Nuvole di Drago (Dragon's Clouds) in Italian, 炸庀虾片 (fried prawn crisps) in Chinese.
Types
Indonesia
Krupuk gendar (brown rice cracker) and krupuk kampung or krupuk putih (cassava starch crackers) in vacuum tin cans
Variety of raw unfried krupuk sold at Indonesian traditional market, Bengkulu province
Indonesia has perhaps the largest variety of krupuk. In Indonesia, the term krupuk refers to the type of relatively large crackers, while the term kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine. For example potato chips are called kripik kentang in Indonesia. Usually krupuk is made from the dried paste from the mixture of starch with other ingredients, while kripik is usually made entirely from thinly sliced, sun-dried, and fried products without any mixture of starch. Another flour-based cracker with brittle of peanuts, anchovies or shrimps is called rempeyek. The leftover rice can be made crackers through sun-dried and deep fried to make rengginang or intip (Javanese) rice cracker. Krupuk and kripik can be consumed solely as a snack, or cracked and sprinkled on top of certain food as a complement to add crispy texture. Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto were known to require certain type of krupuk for toppings.
Krupuk
There are numbers of variations on krupuk, many of which are made from the mixture of starch with seafood (shrimp, fish, or squid), but occasionally with rice, fruits, nuts or vegetables; these variations are more usual in southeast Asia. Krupuk udang (shrimp cracker), krupuk bawang (onion cracker), krupuk kampung (cassava starch cracker) and krupuk gendar (ground rice cracker) is ubiquitous in Indonesia. The examples of popular krupuk udang brands in Indonesia is Finna[1] and Komodo brand. To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep fried at home. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Raw krupuk is quite small, hard, and darker in color than cooked one.[2]
Sidoarjo in East Java, also Cirebon and Garut in West Java, are major producers of krupuk, and many recipes originate from there. A common variation, called emping is made from melinjo (Gnetum gnemon) nuts. Melinjo crackers were part of the dinner menu on Barack Obama's state visit to Indonesia in 2010, where he praised the crackers, alongside bakso (meatball soup) and nasi Goreng (fried rice), as delicious.[3]
Assorted types of Kroepoek sold in Indo Toko in Amsterdam, Netherlands.
Fish cracker krupuk kemplang and krupuk ikan is particularly popular in Southern Sumatran city of Palembang and also on the island of Bangka. Another popular type is krupuk jangek or krupuk kulit, cracker made from dried cattle skin, particularly popular in Minangkabau area West Sumatra. Krupuk mie (noodle cracker) is yellowish krupuk made from noodle-like paste usually used for asinan topping, particularly popular in Jakarta and most of markets in Java.
[edit] Kripik
The smaller size cracker, known with its diminutive name kripik, can be savoury or sweet. It is often made from various dried fruits, tubers, vegetables, and fishes. The most popular are kripik singkong (cassava cracker) and kripik pisang (banana cracker), however another types of fruits or tubers crackers are also available such as; kripik apel (apple cracker) from Malang in East Java, also kripik nangka (jackfruit cracker), kripik salak (snake fruit cracker), kripik talas (taro cracker), kripik ubi (sweet potato cracker), and kripik sukun (breadfruit cracker). Another type of kripik are often coated with batter and deep fried until crispy and dry, such as kripik belut (eel kripik), and vegetable kripik such as kripik bayam (spinach cracker).
Malaysia
In Malaysia, krupuk are usually made by grinding fish or prawns or squid or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.[4][5]
Prawn based krupuk are the most widely available in the west, and are white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink. Some consumers have noted that the quality of krupuk has dropped over the years, with manufacturers using sago as a cheap filler for fish krupuk.[6]
Vietnam
Sa Dec in southern Vietnam is the home of bánh phồng tôm. The traditional snack is made of ground shrimp, sometimes mixed with cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper and salt.[7] Traditionally the dough is steamed, rolled out, cut into round chips then dried. Another method is to form rolls, steam and then slice into thin rounds before being dried. Modern production favors the oval shapes such that the chips form a "scooper" as an accompaniment to salads (gỏi and nộm). The brand Sa Giang is well known. A variant is bánh phồng nấm flavored with nấm hương (shiitake) or nấm rơm (straw mushroom).[8]
China
In Chinese cuisine, prawn crackers may use food coloring (including shades of white, pale pink, green and blue), and tend to be lighter and non-spicy. Prawn crackers are a traditional complementary side dish and may accompany takeaway Chinese food in Australia, Belgium, the Netherlands, Spain, the United Kingdom and Ireland. Shrimp chips are usually served with roasted chicken dishes in Chinese restaurants.[citation needed]
Preparation
Raw krupuk udang being sun-dried before frying. Krupuk are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, sliced and sun-dried. In the traditional way, to achieve maximum crispiness, raw krupuk usually are sun-dried first before frying, to eliminate the moisture. Once dry, they are deep-fried in oil (which must be at high heat before cooking). In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as water bound to the starch expands as it turns into steam. If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and therefore are ideally consumed within a few hours of being fried. Storing the crackers in a low humidity environment or an airtight container will preserve the crispness. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine. In the Netherlands, Belgium, Suriname, France, Australia and the United Kingdom they are also widely available in general supermarkets.
Most varieties of krupuk can also be prepared in a microwave oven, in which a few discs can be cooked in less than a minute. This will usually cause them to cook and expand in a way similar to when they are deep fried. For small quantities, this method is faster and less messy, as the krupuk do not become as oily. However, this may cause the krupuk to retain a stronger aroma of raw shrimp which may not necessarily be pleasant.
Keropok lekor
Daripada Wikipedia, ensiklopedia bebas.
Kerepok lekor yang baru direbus.
Keropok lekor atau kerepok batang merupakan sejenis makanan tradisional pantai timur Semenanjung Malaysia, khususnya di Terengganu yang terkenal. Keropok diperbuat daripada isi ikan laut dan campuran sagu dan sedikit garam. Terdapat juga keropok yang dicampurkan dengan tepong kanji. Keseluruhan ramuan tersebut akan diuli dan digentel panjang bertali, sebelum direbus didalam air panas.
Kandungan ikan yang tinggi menjadikan keropok lekor sebagai makanan berprotin tinggi yang kaya dengan iodin semulajadi.
Keropok lekor boleh dimakan segar sabaik sahaja diangkat dengan dicicah air lada (sos cili) yang pedas. Pada masa ini, pembuatan keropok lekor telah pun tersohor kebeberapa negeri lain.
Keropok lekor biasanya tidak tahan lama. Bagaimanapun, sekiranya hendak disimpan dengan lebih lama, keropok lekor hendaklah dibalut dengan plastik dan diletakkan ditempat air batu bagi mengelakkan baunya mencemar makanan lain. Apabila hendak dimakan, ia perlu dibasuh dan direbus semula dengan air yang dicampurkan sedikit garam, sekiranya tidak keropok berasa tawar.
Selain daripada dimakan segar, keropok lekor juga boleh dipotong pendek dan digoreng sekali lagi bagi menghasilkan keropok yang lebih rangup. Keropok lekor yang dicampur dengan tepung kanji biasanya lebih rangup apabila digoreng, tetapi akan bertukar menjadi liat apabila sudah sejuk. Keropok lekor yang menggunakan campuran sagu tidak akan menjadi liat walaupun ia sudah sejuk selepas digoreng.
Keropok lekor juga boleh diproses dengan lebih lanjut untuk dijadikan keropok keping. Keropok lekor yang telah direbus akan dipotong nipis-nipis dan dijemur untuk dijadikan kepingan-kepingan keropok kering yang dikenali sebagai keropok keping. Keropok keping ini akan menjadi kembang apabila digoreng dalam minyak yang panas dan ia amat sedap apabila dimakan dengan sos cili.
•
Gambar
•
Kerepok lekor yang telah dipotong-potong dan dicelup tepung sebelum digoreng.
Resipi
Bahan-bahan
1. 1 kg ikan Parang/Kembong
2. 500 g tepung sagu/ tepung kanji kurang sedap.
3. garam secukupnya
4. 125 ml air
5. sedikit ketulan air batu
Cara penyediaan
Ambil isi ikan, buangkan tulangnya. Tumbuk atau cincang halus isi ikan sambil dibubuh garam. Campur juga sedikit kiub ais semasa melakukan proses ini. Kemudian bubuh tepung sagu dan air secukupnya sambil diuli menjadi doh yang kenyal. Celup jari dalam tepung sagu dan bentukkan doh menjadi seperti silinder. Jerang air hingga mendidih dan rebus keropok. Bila keropok timbul, angkat dan sejatkan di dalam penapis.
Keropok yang telah direbus boleh dimakan segera dengan dicicah cuka kerepok (sos lada). Sedikit 'serbuk perasa' atau juga dikenali MSG boleh ditambah bagi menyedapkan lagi.
Pautan luar
• Jabatan Perikanan Malaysia - KEROPOK LEKOR & KEROPOK KERING.
Keropok keping
Daripada Wikipedia, ensiklopedia bebas.
Keropok keping adalah sejenis makanan ringan tradisional yang diperbuat campuran ikan atau udang. Campuran daging ini disatukan dengan sagu atau tepung kanji.Di Indonesia, keropok disebut krupuk atau kerupuk.
Keropok keping yang siap digoreng
Proses
Keropok cakar ayam yang belum digoreng.
Pembuatan
Keropok keping adalah hasil proses dari keropok lekor yang telah direbus dan dipotong nipis-nipis dan dijemur untuk dijadikan kepingan-kepingan keropok kering yang dikenali sebagai keropok keping.
Keropok keping tahan berbulan-bulan sekiranya disimpan dengan betul. Keropok keping perlu disimpan di tempat yang kering dan mempunyai edaran udara yang baik. Ia juga perlu diletakkan jauh daripada bahan yang berbau kuat bagi mengelakkan bau tersebut diserap oleh keropok itu.
Bagaimanapun, keadaan ini mungkin boleh dimajukan di masa hadapan bagi menghasilkan keropok berperisai oren atau strawberi dengan menyimpan keropok kering tersebut dengan buah-buahan bagi membenarkan keropok kering tersebut menyerap haruman buah-buahan tersebut.
Cara masakan
Keropok keping tidak boleh dimakan dengan begitu sahaja kerana ia adalah keras dan liat, sebaliknya keropok kering ini perlu digoreng dengan minyak sebelum dimakan.
Keropok keping ini akan menjadi kembang apabila digoreng dalam minyak yang panas dan ia amat sedap apabila dimakan dengan sos cili. Apabila menggoreng keropok keping, minyak perlu dipanaskan terlebih dahulu bagi mengelakkan keadaan yang dikenali sebagai kembang minyak. Ini adalah apabila minyak meresap kedalam keropok sebelum ia sempat kembang dengan baik.
Keropok keping juga digunakan dalam masakan sebagai bahan tambahan seperti dalam masakan mee rebus dan yang seumpamanya. Kandungan ikan yang tinggi dalam keropok keping menjadikan ia seumpama bebola ikan tetapi lebih tahan lama tanpa memerlukan sebarang bahan pengawet.
Pada masa kini, perkembangan dalam teknologi makanan telah menghasilkan keropok keping segera yang boleh dimakan begitu sahaja. Selain dari keropok keping segera yang biasa, terdapat juga keropok keping berperisa pedas yang telah disira (dicampurkan) dengan sos lada (sos cili) untuk mereka yang gemarkan pedas.
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BLOG;
Keropok lekor, anyone?
Tasty, crunchy, fishy, yummy are likely some of the words you’ll come across by Malaysians and visitors alike, in describing the popular traditional snack, keropok lekor.
Keropok lekor, a specialty of the state of Terengganu and states situated along the east coast Peninsular Malaysia is a heavenly indulgence with its crunchy, slightly fishy taste, a popular treat among locals.
It’s slightly greyish colour, ground fish mixed with sago flour, is sliced into chunky sized- bits before frying into a warm, golden hue. It is best eaten, hot off the wok.
The fragrant smell of the keropok, simmering gently in a wok, awakens the senses. For keropok lekor enthusiasts, it is a refreshing smell, and instantly makes one hungry!
De-boned fish such as ikan selayang (decapterus russellii), ikan tamban (sardine-like fish), ikan parang (herring) or ikan kerisi is used to make the keropok (crackers). Ikan selayang is popular as the fish has a sweet taste. Mixed with sago flour, it is kneaded into long dough, cut, and boiled for several hours.
There are two ways to make keropok lekor. The first is to dry the (newly) boiled dough under the sun. Once dried, it will be sliced thinly to make pre-fried keropok lekor or known as keropol lekor keeping (slices).
The other variety is to cut the boiled dough and deep-fry it into a heated wok. This is favoured by many, as this preserves the excellent taste of the keropok. (Make you sure you don’t make the mistake of washing the boiled fish, as this most certainly kills the taste!)
Eaten freshly fried from the wok with some special chilli sauce dipping, it is certainly a popular snack time choice!
**************What says you?
Liyana: I’m fatigue but I’m happy. It is such a great experience to interview someone important and successful like Mak Wan. The Keropok are also tasty. You should try ‘em!
These are some pictures at the place:
This is Mak Wan - tauke keropok:D
Last week, Fadilah and I as the reporter for our group: The Emerald went to Kampung Tanjung Kuala, Tumpat, Kelantan to interview Mrs. Che Cob or Mak Wan, the owner of the Keropok Cap Pinggan dan Ikan’s business. Keropok was one of the cottage industries. She is 75th year old but she still looked young and active. We also wanted to thank her very much for spent some time to be interviewed by us for our work group assignment’s project- cottage industry, the main topic of this work group assignment.
Through our conversation, she said she started did small business by selling fishes by train every morning with her family. She stopped selling fishes and tried to make instant keropok (Wet keropok) and keropok lekor (Dry keropok). The competition grew bigger but she and her family managed to attract their own customers with the tasty, fishy and yummy tastes of their keropok.
She hired about 100 workers and they were locals and from Bangladesh. Her accountant can spoke in many languages like Japanese, François, Chinese, Malay and Kelantan dialect. Every day, they can make about 15000 instant keropok. Their monthly income (Mak Wan’s family) was about 24-30k. They also exported their keropok to whole Malaysia (INCLUDING Sabah &Sarawak), Dubai, China, India and Indonesia.
Rasa macam terlampau banyak gambarlah pula;0
Right now, she build her own factory (Keluarga Mak Wan’s Enterprise) – but it still in the process, which costs about 2 million. She hopes that the hire of her business will continue this and grow it bigger. What makes she started did this? This is because she has a great passion in business. We also took some pictures in her shop and her factory.
On the way home, my friend and I went to a stall to eat some Keropok also…and it was tasty ;)
************************The Keropok Industry-Work Group-Assignment*********************
Group: Emerald
Objective:
1.To know more about cottage industry, especially about ‘Keropok’
2. To expose the public about the cottage industry-Keropok, especially.
3. To build team work among the Emerald’s group members.
Interview with Mrs Che Cob (The owner of Keropok Ikan Segera Cap Pinggan Dan Keropok shop and Keluarga Mak Wan Enterprise)
About Mak Wan:
Full name: Wan Hasmah Binti Wan Semail aka Mak Wan
Age: 75th years old.
Address: Kampung Tanjung Kuala, Tumpat, Kelantan.
Place of born: Tumpat, Kelantan.
Name of Husband: Che Kob Bin Hussein.
Number Of children: 12 (They are also joining in business)
She starts her business since 1965 until now. Firstly, she and her family started a small business-sold some fishes- from Tumpat to Kuala Krai. It’s about two hours to reach at K uala Krai by train. She stopped her small business at 50th years old and then she was starting a new business-Keropok Ikan Segera and Keropok Lekor, business-because of her interests in business is high. She hired about one hundred people to work in her factory. They can manufactured about fifteen thousand keropok per day and they can get about 24k for a month. Until today, they have one shop and a new factory (Keluarga Mak Wan Enterprise.) Mak Wan hopes the heir of her business will continue growing the business.
How to make keropok lekor(wet keropok) or keropok segera(dry keropok)?
INGREDIENTS: Fishes, starch, sago, sugar and allowed flavours.
PROCEDURE FOR INSTANT KEROPOK:
1. Firstly, cleaned the fishes and other ingredients.
2. After that smashed or blended the fishes.
3. Put the ingredients such as sugar, starch, sago and flour then together mixed them into a dough machine.
4. When it becomes dough, boiled the dough and then cut it into pieces to make instant keropok.
5. Lastly, fried the keropok, after that vacuum the instant keropok and then do the packaging.
*They sell their keropok products in Malaysia (including Sabah and Sarawak) and they also export their product-especially the instant keropok- to Indonesia, Dubai and China.
*************From the internet; Wikipedia and blog***************
Krupuk
From Wikipedia, the free encyclopedia
Freshly made prawn crackers
Krupuk or kerupuk in Indonesia; keropok in Malaysia; kropek in the Philippines; bánh phồng tôm in Vietnam; kroepoek in the Netherlands is a popular snack in parts of East and Southeast Asia as well as former colonizer the Netherlands and another of its former colonies, Suriname. Krupuk are deep fried crackers made from starch and other ingredients that usually give the taste. Prawn based krupuk are popular types of krupuk. These are called krupuk udang in Indonesian, prawn crackers in British and also in Australian English, shrimp chips or shrimp crackers in American English, Krabbenchips (Crab chips) in German, Nuvole di Drago (Dragon's Clouds) in Italian, 炸庀虾片 (fried prawn crisps) in Chinese.
Types
Indonesia
Krupuk gendar (brown rice cracker) and krupuk kampung or krupuk putih (cassava starch crackers) in vacuum tin cans
Variety of raw unfried krupuk sold at Indonesian traditional market, Bengkulu province
Indonesia has perhaps the largest variety of krupuk. In Indonesia, the term krupuk refers to the type of relatively large crackers, while the term kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine. For example potato chips are called kripik kentang in Indonesia. Usually krupuk is made from the dried paste from the mixture of starch with other ingredients, while kripik is usually made entirely from thinly sliced, sun-dried, and fried products without any mixture of starch. Another flour-based cracker with brittle of peanuts, anchovies or shrimps is called rempeyek. The leftover rice can be made crackers through sun-dried and deep fried to make rengginang or intip (Javanese) rice cracker. Krupuk and kripik can be consumed solely as a snack, or cracked and sprinkled on top of certain food as a complement to add crispy texture. Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto were known to require certain type of krupuk for toppings.
Krupuk
There are numbers of variations on krupuk, many of which are made from the mixture of starch with seafood (shrimp, fish, or squid), but occasionally with rice, fruits, nuts or vegetables; these variations are more usual in southeast Asia. Krupuk udang (shrimp cracker), krupuk bawang (onion cracker), krupuk kampung (cassava starch cracker) and krupuk gendar (ground rice cracker) is ubiquitous in Indonesia. The examples of popular krupuk udang brands in Indonesia is Finna[1] and Komodo brand. To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep fried at home. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Raw krupuk is quite small, hard, and darker in color than cooked one.[2]
Sidoarjo in East Java, also Cirebon and Garut in West Java, are major producers of krupuk, and many recipes originate from there. A common variation, called emping is made from melinjo (Gnetum gnemon) nuts. Melinjo crackers were part of the dinner menu on Barack Obama's state visit to Indonesia in 2010, where he praised the crackers, alongside bakso (meatball soup) and nasi Goreng (fried rice), as delicious.[3]
Assorted types of Kroepoek sold in Indo Toko in Amsterdam, Netherlands.
Fish cracker krupuk kemplang and krupuk ikan is particularly popular in Southern Sumatran city of Palembang and also on the island of Bangka. Another popular type is krupuk jangek or krupuk kulit, cracker made from dried cattle skin, particularly popular in Minangkabau area West Sumatra. Krupuk mie (noodle cracker) is yellowish krupuk made from noodle-like paste usually used for asinan topping, particularly popular in Jakarta and most of markets in Java.
[edit] Kripik
The smaller size cracker, known with its diminutive name kripik, can be savoury or sweet. It is often made from various dried fruits, tubers, vegetables, and fishes. The most popular are kripik singkong (cassava cracker) and kripik pisang (banana cracker), however another types of fruits or tubers crackers are also available such as; kripik apel (apple cracker) from Malang in East Java, also kripik nangka (jackfruit cracker), kripik salak (snake fruit cracker), kripik talas (taro cracker), kripik ubi (sweet potato cracker), and kripik sukun (breadfruit cracker). Another type of kripik are often coated with batter and deep fried until crispy and dry, such as kripik belut (eel kripik), and vegetable kripik such as kripik bayam (spinach cracker).
Malaysia
In Malaysia, krupuk are usually made by grinding fish or prawns or squid or vegetables into a paste, mixing with sago and then deep-frying it. It comes in three main forms: keropok lekor which is long and chewy, keropok losong (steamed) and keropok keping which is thin and crispy. It is frequently served with dipping sauces.[4][5]
Prawn based krupuk are the most widely available in the west, and are white or light brown in colour. Despite the high amount of shrimps used, any shrimp taste is usually quite subtle. Perhaps the most common form is the Indonesian krupuk udang, made with dried shrimp and hence a light shade of pink. Some consumers have noted that the quality of krupuk has dropped over the years, with manufacturers using sago as a cheap filler for fish krupuk.[6]
Vietnam
Sa Dec in southern Vietnam is the home of bánh phồng tôm. The traditional snack is made of ground shrimp, sometimes mixed with cuttlefish, arrowroot flour, tapioca flour, onion, garlic, sugar, fish sauce, cracked black pepper and salt.[7] Traditionally the dough is steamed, rolled out, cut into round chips then dried. Another method is to form rolls, steam and then slice into thin rounds before being dried. Modern production favors the oval shapes such that the chips form a "scooper" as an accompaniment to salads (gỏi and nộm). The brand Sa Giang is well known. A variant is bánh phồng nấm flavored with nấm hương (shiitake) or nấm rơm (straw mushroom).[8]
China
In Chinese cuisine, prawn crackers may use food coloring (including shades of white, pale pink, green and blue), and tend to be lighter and non-spicy. Prawn crackers are a traditional complementary side dish and may accompany takeaway Chinese food in Australia, Belgium, the Netherlands, Spain, the United Kingdom and Ireland. Shrimp chips are usually served with roasted chicken dishes in Chinese restaurants.[citation needed]
Preparation
Raw krupuk udang being sun-dried before frying. Krupuk are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, sliced and sun-dried. In the traditional way, to achieve maximum crispiness, raw krupuk usually are sun-dried first before frying, to eliminate the moisture. Once dry, they are deep-fried in oil (which must be at high heat before cooking). In only a few seconds they expand from thumb-sized semi-transparent chips to white fluffy crackers, much like popcorn, as water bound to the starch expands as it turns into steam. If left in the open air for more than a few hours (depending on humidity), they start to soften and become chewy and therefore are ideally consumed within a few hours of being fried. Storing the crackers in a low humidity environment or an airtight container will preserve the crispness. Packets of unfried prawn crackers may be purchased in oriental stores, or stores that specialise in Asian cuisine. In the Netherlands, Belgium, Suriname, France, Australia and the United Kingdom they are also widely available in general supermarkets.
Most varieties of krupuk can also be prepared in a microwave oven, in which a few discs can be cooked in less than a minute. This will usually cause them to cook and expand in a way similar to when they are deep fried. For small quantities, this method is faster and less messy, as the krupuk do not become as oily. However, this may cause the krupuk to retain a stronger aroma of raw shrimp which may not necessarily be pleasant.
Keropok lekor
Daripada Wikipedia, ensiklopedia bebas.
Kerepok lekor yang baru direbus.
Keropok lekor atau kerepok batang merupakan sejenis makanan tradisional pantai timur Semenanjung Malaysia, khususnya di Terengganu yang terkenal. Keropok diperbuat daripada isi ikan laut dan campuran sagu dan sedikit garam. Terdapat juga keropok yang dicampurkan dengan tepong kanji. Keseluruhan ramuan tersebut akan diuli dan digentel panjang bertali, sebelum direbus didalam air panas.
Kandungan ikan yang tinggi menjadikan keropok lekor sebagai makanan berprotin tinggi yang kaya dengan iodin semulajadi.
Keropok lekor boleh dimakan segar sabaik sahaja diangkat dengan dicicah air lada (sos cili) yang pedas. Pada masa ini, pembuatan keropok lekor telah pun tersohor kebeberapa negeri lain.
Keropok lekor biasanya tidak tahan lama. Bagaimanapun, sekiranya hendak disimpan dengan lebih lama, keropok lekor hendaklah dibalut dengan plastik dan diletakkan ditempat air batu bagi mengelakkan baunya mencemar makanan lain. Apabila hendak dimakan, ia perlu dibasuh dan direbus semula dengan air yang dicampurkan sedikit garam, sekiranya tidak keropok berasa tawar.
Selain daripada dimakan segar, keropok lekor juga boleh dipotong pendek dan digoreng sekali lagi bagi menghasilkan keropok yang lebih rangup. Keropok lekor yang dicampur dengan tepung kanji biasanya lebih rangup apabila digoreng, tetapi akan bertukar menjadi liat apabila sudah sejuk. Keropok lekor yang menggunakan campuran sagu tidak akan menjadi liat walaupun ia sudah sejuk selepas digoreng.
Keropok lekor juga boleh diproses dengan lebih lanjut untuk dijadikan keropok keping. Keropok lekor yang telah direbus akan dipotong nipis-nipis dan dijemur untuk dijadikan kepingan-kepingan keropok kering yang dikenali sebagai keropok keping. Keropok keping ini akan menjadi kembang apabila digoreng dalam minyak yang panas dan ia amat sedap apabila dimakan dengan sos cili.
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Gambar
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Kerepok lekor yang telah dipotong-potong dan dicelup tepung sebelum digoreng.
Resipi
Bahan-bahan
1. 1 kg ikan Parang/Kembong
2. 500 g tepung sagu/ tepung kanji kurang sedap.
3. garam secukupnya
4. 125 ml air
5. sedikit ketulan air batu
Cara penyediaan
Ambil isi ikan, buangkan tulangnya. Tumbuk atau cincang halus isi ikan sambil dibubuh garam. Campur juga sedikit kiub ais semasa melakukan proses ini. Kemudian bubuh tepung sagu dan air secukupnya sambil diuli menjadi doh yang kenyal. Celup jari dalam tepung sagu dan bentukkan doh menjadi seperti silinder. Jerang air hingga mendidih dan rebus keropok. Bila keropok timbul, angkat dan sejatkan di dalam penapis.
Keropok yang telah direbus boleh dimakan segera dengan dicicah cuka kerepok (sos lada). Sedikit 'serbuk perasa' atau juga dikenali MSG boleh ditambah bagi menyedapkan lagi.
Pautan luar
• Jabatan Perikanan Malaysia - KEROPOK LEKOR & KEROPOK KERING.
Keropok keping
Daripada Wikipedia, ensiklopedia bebas.
Keropok keping adalah sejenis makanan ringan tradisional yang diperbuat campuran ikan atau udang. Campuran daging ini disatukan dengan sagu atau tepung kanji.Di Indonesia, keropok disebut krupuk atau kerupuk.
Keropok keping yang siap digoreng
Proses
Keropok cakar ayam yang belum digoreng.
Pembuatan
Keropok keping adalah hasil proses dari keropok lekor yang telah direbus dan dipotong nipis-nipis dan dijemur untuk dijadikan kepingan-kepingan keropok kering yang dikenali sebagai keropok keping.
Keropok keping tahan berbulan-bulan sekiranya disimpan dengan betul. Keropok keping perlu disimpan di tempat yang kering dan mempunyai edaran udara yang baik. Ia juga perlu diletakkan jauh daripada bahan yang berbau kuat bagi mengelakkan bau tersebut diserap oleh keropok itu.
Bagaimanapun, keadaan ini mungkin boleh dimajukan di masa hadapan bagi menghasilkan keropok berperisai oren atau strawberi dengan menyimpan keropok kering tersebut dengan buah-buahan bagi membenarkan keropok kering tersebut menyerap haruman buah-buahan tersebut.
Cara masakan
Keropok keping tidak boleh dimakan dengan begitu sahaja kerana ia adalah keras dan liat, sebaliknya keropok kering ini perlu digoreng dengan minyak sebelum dimakan.
Keropok keping ini akan menjadi kembang apabila digoreng dalam minyak yang panas dan ia amat sedap apabila dimakan dengan sos cili. Apabila menggoreng keropok keping, minyak perlu dipanaskan terlebih dahulu bagi mengelakkan keadaan yang dikenali sebagai kembang minyak. Ini adalah apabila minyak meresap kedalam keropok sebelum ia sempat kembang dengan baik.
Keropok keping juga digunakan dalam masakan sebagai bahan tambahan seperti dalam masakan mee rebus dan yang seumpamanya. Kandungan ikan yang tinggi dalam keropok keping menjadikan ia seumpama bebola ikan tetapi lebih tahan lama tanpa memerlukan sebarang bahan pengawet.
Pada masa kini, perkembangan dalam teknologi makanan telah menghasilkan keropok keping segera yang boleh dimakan begitu sahaja. Selain dari keropok keping segera yang biasa, terdapat juga keropok keping berperisa pedas yang telah disira (dicampurkan) dengan sos lada (sos cili) untuk mereka yang gemarkan pedas.
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BLOG;
Keropok lekor, anyone?
Tasty, crunchy, fishy, yummy are likely some of the words you’ll come across by Malaysians and visitors alike, in describing the popular traditional snack, keropok lekor.
Keropok lekor, a specialty of the state of Terengganu and states situated along the east coast Peninsular Malaysia is a heavenly indulgence with its crunchy, slightly fishy taste, a popular treat among locals.
It’s slightly greyish colour, ground fish mixed with sago flour, is sliced into chunky sized- bits before frying into a warm, golden hue. It is best eaten, hot off the wok.
The fragrant smell of the keropok, simmering gently in a wok, awakens the senses. For keropok lekor enthusiasts, it is a refreshing smell, and instantly makes one hungry!
De-boned fish such as ikan selayang (decapterus russellii), ikan tamban (sardine-like fish), ikan parang (herring) or ikan kerisi is used to make the keropok (crackers). Ikan selayang is popular as the fish has a sweet taste. Mixed with sago flour, it is kneaded into long dough, cut, and boiled for several hours.
There are two ways to make keropok lekor. The first is to dry the (newly) boiled dough under the sun. Once dried, it will be sliced thinly to make pre-fried keropok lekor or known as keropol lekor keeping (slices).
The other variety is to cut the boiled dough and deep-fry it into a heated wok. This is favoured by many, as this preserves the excellent taste of the keropok. (Make you sure you don’t make the mistake of washing the boiled fish, as this most certainly kills the taste!)
Eaten freshly fried from the wok with some special chilli sauce dipping, it is certainly a popular snack time choice!
**************What says you?
Liyana: I’m fatigue but I’m happy. It is such a great experience to interview someone important and successful like Mak Wan. The Keropok are also tasty. You should try ‘em!
These are some pictures at the place:
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