Indonesia’s Everlasting Snacks

1.       Biskuit Gabin

Biskuit gabin or Indonesian hardtack is made from wheat flour, tapioca flour, margarine, salt, sugar, and milk powder.

Gabin has two main flavors: salty and sweet (milky). Gabin is usually eaten as the complement when drinking coffee or tea. People like to dip it into their coffee or tea or any other beverages. The texture will be a lot softer when it’s dipped.

Gabin

Nowadays, gabin comes with many flavors, not only salty and sweet. Furthermore, it’s also made as something more than just a biscuit. Indonesian people make lots of creative dishes using gabin that elaborate the plain taste of gabin while preserving its unique texture.

2.       Kerupuk

Kerupuk or keropok (in Malaysian language) is very widespread in Indonesia. You can find kerupuk at street vendors to megamalls in Indonesia. No wonder this snack is very popular, because it has crispy texture, various flavours, and pocket-friendly price :D. It’s usually eaten along with main dishes. Some Indonesians say: eating rice without kerupuk is like there’s something missing. However, I’m not really one of them. J

 

Kerupuk Putih (White Cracker)

Kerupuk itself means chip or cracker in Indonesian, so it’s too general when talking about the taste. There are many variety of kerupuk in Indonesia, such as:

a.       Kerupuk udang (prawn cracker)

Kerupuk udang are deep fried crackers made from starch and other ingredients that usually give the taste. It tastes savory and prawny, for sure.

b.      Kerupuk kulit

People of some regions in Indonesia called kerupuk kulit rambak or jangek. Kerupuk kulit is made of cow’s or bull’s skin and then seasoned with spices. After it’s cooked in water, it’s then dehydrated under the sun for 2-3 days. After dried, it’s then deep-fried until crispy and ready to be served and – absolutely - be eaten.

 

Kerupuk Kulit

c.       Kerupuk melarat

Kerupuk melarat or poor’s cracker is one of traditional cracker of Cirebon (a city in West Java) and nearby areas. This snack is habitually served as the complement of sambal asam (sour sauce). The best time to eat this cracker is on dry season. Besides appetizing, it also boosts people’s energy and spirit to work (I don’t know why, but that’s what people say :p maybe it’s kinda placebo effect :/).

 

Kerupuk Melarat 

Kerupuk melarat is made from tapioca flour and other ingredients. It comes with various colour, ranging from yellow, white, to green.

It’s considered healthy cracker because it’s not cooked with cooking oil, instead with hot sand which had been cleaned and filtered from any impurity beforehand. So, it’s good for those who’s suffering from coronary heart disease or hypertension or diet :p hehe.

d.      Kerupuk gendar or gendar is made from rice which had been cooked and seasoned. Sometimes, to give it stretchy texture, people mix it with tapioca flour.  

Kerupuk Gendar

3.       Amplang

Amplang is a traditional food from Indonesia. It’s like kerupuk, but it’s actually something different. It’s made mainly from fish meat and wheat flour. It tastes savory and fishy. The texture is crispy but a little soggier than regular crackers. 

Amplang