In Indonesia, the latest popular snack is extra hot and spicy kripik.
Kripik is closely related to krupuk since it is popularly considered as a smaller sized krupuk.
In Indonesia, the term krupuk refers to a type of relatively large crackers, while kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine.
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The cooking process involves soaking the pulp of the tamarind fruit until it is soft and then squeezing out the juice for cooking the fish. Vegetables such as terong or brinjals (Indian eggplants), okra and tomatoes are added.
Fish and seafood — such as mackerel, mackerel tuna, tuna, skipjack tuna, red snapper, gourami, pangasius, hemibagrus or cuttlefish — either the whole body or sometimes only the fish heads are added to make a spicy and tart fish stew.
Kripik or keripik are Indonesian chips, bite-size snack crackers that can be savoury or sweet.
It is made from various dried fruits, tubers, vegetables, and fish that have undergone a deep frying process in hot vegetable oil.
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