Fish cracker facts for kids
Fish crackers
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| Alternative names | Krupuk ikan |
|---|---|
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Southeast Asia |
| Serving temperature | Room temperature |
| Main ingredients | Fish, tapioca starch, spices and other ingredients |
| Variations | Different variations according to ingredients |
Fish crackers are crunchy snacks that are deep-fried. They are made from fish and special spices that give them their yummy flavor. These crackers first came from Indonesia.
To make them, people mix fish with tapioca flour or sago flour. They also add salt, sugar, and a little bit of MSG for seasoning. You can find fish crackers in many parts of Southeast Asia and East Asia. They are super popular and come in many different kinds, especially in Indonesia and Malaysia.
Contents
Discovering Fish Crackers
Fish crackers are a favorite snack in many countries. They are known for their crispy texture and rich fish taste.
What are Fish Crackers Made Of?
Fish crackers are a type of cracker that is cooked by deep-frying. The main ingredients are fish and a starchy flour, like tapioca or sago. These flours help make the crackers crunchy. Spices are added to give them their unique flavor.
Where Can You Find Them?
While fish crackers are enjoyed across Southeast and East Asia, they are most common in Indonesia and Malaysia. In these countries, you can find many different types and flavors of fish crackers.
Types of Fish Crackers
There are many kinds of fish crackers, depending on where they are made and what fish is used.
Indonesian Fish Crackers
In Indonesia, fish crackers, called krupuk ikan, are a very popular snack. They are just as loved as krupuk udang (prawn crackers).
Popular Fish Used
The most common fish used for these crackers are tenggiri (wahoo) and cakalang (skipjack tuna). But other tasty fish like bawal (pomfret) and ekor kuning (Caesionidae) can also be used.
Famous Indonesian Regions
Some cities are famous for their special fish crackers:
- Cirebon in West Java and Palembang in South Sumatra are known for their tengiri fish crackers.
- Kemplang is a type of fish cracker from Southern Sumatra, including Lampung, Palembang, and Bangka Island.
- Amplang is another type, popular in coastal Borneo cities like Samarinda, Balikpapan, Banjarmasin, and Pontianak.
In Palembang, people often eat fish crackers with pempek, which are fish cakes. They dip them in a sweet, spicy, and sour sauce made from vinegar.
Where They are Made
Many coastal towns in Indonesia are known for making fish crackers. These include Bangka and Belitung islands, Cirebon in West Java, Juwana in Central Java, and Sidoarjo in East Java. Big cities like Palembang, Bandar Lampung, Medan, Makassar, Pontianak, and Samarinda are also major places where these crackers are produced.
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Two types of krupuk ikan (fish cracker): flat and curly
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Krupuk ikan from Palembang
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Bangka fish cracker
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Krupuk kemplang from Bandar Lampung
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Krupuk amplang or kuku macan from Balikpapan
Malaysian Fish Crackers
Fish crackers are also a favorite snack in Malaysia. Many companies make them in coastal areas like Kelantan, Terengganu, Pahang, Johor, Kedah, Sabah, and Sarawak.
Fish Used in Malaysia
Different types of fish are used to make Malaysian fish crackers. Some common ones include:
- Wolf herring (Ikan parang)
- Sardines (Ikan tamban)
- Round scad (Ikan selayang)
- Threadfin bream (Ikan kerisi)
- Ox-eyed scad (Ikan lolong bara)
- Goatfish (Ikan biji nangka)
- Lizard fish (Ikan conor)
The town of Mukah in Sarawak is historically famous for making fish crackers.
