Channels like this are really what make youtube amazing. This is so well researched, presented, and nice to watch while not having any filler or annoying fluff. Awesome work!
The first who truly teaches how to create Kruppuk from scratch. Not like the other youtubers who claim that and just buy the pellets from chinese store and fry them. Bro you‘re a culinary legend! ;)
In the krupuk making process, there are actually two (maybe three) other Indonesian foods you made. The first steamed paste after it was rolled can be served as Otak-otak, then after the first cool down phase you made seblak. Now for the third, before you dehydrate the slices, the Japanese call it Naruto and serve it with Ramen (those cute swirly things in ramen). You also made renginang from the fried dried rice which is also a substitute for krupuk in some place in Indonesia.
@@01jiratjiampoonsap80 Fun fact, Kerupuk is just how you refer sun-dried fish paste based crackers You CAN use any kind of naval creature to make kerupuk, and the flavour profile will be a tad bit different, but they are delicious notheless. So by the virtue of technicality, yes, you can make Narutomaki and Kerupuk at the same time.
@@01jiratjiampoonsap80 Certainly! Fishcake is a food that you can cook in any manner, but for narutomaki, it's usually served steamed or boiled. As for Kerupuk, it's just a term that we use to refer to a group of food made out of fishery product and starch, fish like Wahoo, knife fish, and skipjack tuna are used here to make kerupuk, so if we want to, we can make a kerupuk and shape it like Narutomaki, halve it where one half is sliced thin and sun dried while the other is stored to be cooked as a kamaboko product.
This video appeared on my home page yesterday. Now it's 2 am and I'm still watching your videos! If you like Chinese food that much, I'm 100% sure you're going to like Indonesian food because it's influenced by Chinese, Indian, Middle Eastern cuisine, creating a perfect harmony. I can't even generalize Indonesian food because every part of Indonesia has their own style and they can be very different. But here's the best part, lots of them include kerupuk! Love from Indonesia
50% shrimp: "Peyek" is the best option. 5% shrimp is quite moderate for "krupuk", its for balancing n texture while you eat most indonesian food have a strong spices taste.
Well, it depends. There are actually store bought ones with strong shrimp taste. Ofc they're more expensive and people who aren't used to it might think it's too fishy so they don't sell them as spead out as the "normal" ones.
Most people who would watch this video of a random German guy show you how to make these aren't eating them with other food. They eat them like chips. 😂
In the Philippines we actually sundry leftover rice for several days and then deep fry it and add sugary flavorings, mostly caramel or just sugar. Locally we call it ampao and their are even mass produced ones sold in brickets.
@@mynameisandong Honestly, amazing. My roommate at the times father was a butcher so we had access to really fresh meat. I was JUST getting into home cooking and was really into primitive methods. (mostly cast iron over open coals and that sort of stuff, I live in an area where historical reenactments were common) One episode of Alton Brown's Good Eats centered on making jerky with no dehydrators and I was ALLL about it. I tried his version and also went with a pineapple teriyaki, and a heavy pepper version (my personal favorite) There was no issue with pathogens and I ate pounds.
I had never questioned how they were made once in my 34 years on this earth until I ate some a couple of hours ago… which then resulted in me watching this video. Definitely going to try and make some homemade crackers, the process may be lengthy but it doesn’t look complicated at all.
Maybe in your city but the entire coast and Midlands do not have crackers, I've been from the best to the worst and never seen prawn crackers in any. Chinese restaurants for sure though.
"Sticks to my tongue" is the definitive test of an authentic krupuk. Great video! Growing up we always had it with a chili sauce. Not just any, but a special one. Sweet and "creamier" if I remember correctly. Your passion for Asian food is infectious! Macht spass, as my friend from the former East used to say.
I remember eating these as a kid, watching my mom fry them, and being amazed at the transformation happening right before my eyes. Always wondered how they were made. Fascinating to say the least. I miss thise days!!
First time ever seeing one of your videos... and I must say, I love the way you presented it... not only do you go in depth with the recipe, but you somewhat explain the science behind how it worked as well... plus, seeing the pure joy on your face at the fact that your experiment actually worked was brilliant. Good job my friend. very entertaining and insightful.
In ur attempt of explaining the science of Prawn Crakers, U have accidentally stumbled on another Indonesian Krupuk called "Rengginang" (Rice Crackers) lol idk if u knew this, but in case u didn't look it up! hahaha
Rengginang is different from Kerupuk. Kerupuk is so light. Rengginang is more heavy. That's why the name are different. But yeah he discover a little hint of how to make rengginang by deep fry the rice in this video..
Just from wiki “Rangginang adalah sejenis kerupuk tebal yang terbuat dari beras ketan dibentuk bulat yang dikeringkan dengan cara dijemur di bawah panas matahari lalu digoreng panas dalam minyak goreng dalam jumlah yang banyak.” I assume if u know enough to be a smartass abt it u would understand bahasa :)
In indonesia there are many other like “cousins” of kerupuk, some of it thats popular are “emping” and “peyek”. If you havent tried it please try, its reallyy good. Also the one that you have from the box we usually identified it as kerupuk putih (white kerupuk) rather than kerupuk prawn, because we have kerupuk prawn and its similar to the one you made. Those kerupuk prawn are usually bought freshly made (deep fried) rather than dried
recommended by youtube algorithm, this was really entertaining to watch. Ususally i would have just clicked away but iam hungry and this had really a ton of information presented in a way that was nice and desirable fashion. I think im gonna make those when a few friends come over. btw im high af
Puffed rice was one of the great mysteries to me that I wanted to explore. Now I guess I have a good idea already. Loved the video, the production quality really made a bump. And thankfully without loosing what actually makes your videos so good which is NOT the production quality but genuine curiosity, story telling and cool topics. I dig the talking head setup, for sure! Keep it up!
across asia you can find many puffed rice snacks . in my country Indonesia what Andong did ( frying leftover dried rice ) we called the snack 'Rengginang ' just google it. the seasoning varies , sometime we use squid ink , chicken powder , shrimp powder etc ...
I think you just made kerupuk Gendar with Shrimp flavour.. Kerupuk Gendar usually made from left over rice, just mix it with a lot of spices (garlic, etc) and pound it until soft and sticky like texture, air dry and fry..
kalo gendar bukannya masi ada tekstur nasinya ya? dia kan bikin smooth banget permukaannya, uda kerupuk itu mah. beda lagi, kalo nasi cuman dikeringin abis itu digoreng, namanya rengginang, cmiiw tapi wkwkw
Yes for sure! You make the best Krupuk ALL OVER THE WORLD! Even Asian People envy you! And they are so crispy. They are so crispy, I've heard they jump from the roof!
ok now i’m scared. i was THINKING about how they’d make this the other day, and now it’s my recommends. and now it’s here! damn, data stealers. great video tho.
whenever me and my friend talk about stuff, whatever we were talking about ( like a cod game) that exact cod game we were talking about would pop up in recommendations. scary
answering to your last question on the video: here is my favorite krupuk type 1. sea fish krupuk, 2. salt and chill pepper krupuk, 3. garlic krupuk, 4. dragonfruit krupuk, 5. apple krupuk, 6. banana krupuk, 7. jackfruit krupuk. for number 5-7 you can make it without tapioca, just thin slice and dry those fruit and fry them like usual.
@@ragnkja Curious, I wonder if the starch would react in the desired way though as if I remember correctly, theres different ways starch is made up. Would be an interesting experiment
Here in Brazil, cassava receive different names (it is a big country guys) macaxeira, aipim and one of the most used names is mandioca. This little crunchie piece of heaven we call it Mandiopan.
In India we use to make so many kinds of crackers in the summer, we called it sun-dried PAPAD. We made it with potato, rice, whole wheat starch , ragi, bajri, jwari , sago etc. The list is so long. Thanks from India. 🙏
for Vegetarians or those like me who're allergic to prawn, fear not as there's so many Vegetarians friendly Kerupuk out there! Prawn's just a type of Flavour that you can substitute with almost any ingredient you wishes: Fish, Meat, Root veggies, Leafed green veggies, even Fruit!
Thank you so much for this video! Will definitely try this at home for my mom as a surprise, the last time she ate this she was still a kid. I only know Krupuk from her stories about my grandparents, which are Indonesian. Again, thank you for the dedication to bring this recipe to us, with so many rich details. +1 sub!
I’ve come across your videos yesterday, and man I’m enjoying them so much!! You’re so good and informative I love it. Keep up the amazing work, you’ve got a new fan for life
In the Philippines, it’s called “kropek.” Very similar to the Malay and Indonesian names for the snack. The Japanese, Koreans, and Chinese also have their own traditional versions of prawn crackers
This is the first video of yours I watched and I'm coming back to it now. I can see why it hooked me on you! You put so much work into such cool ideas. Hard to believe it's just been a year. Thanks!
I'm so glad I found this tutorial. I'm from New York but want to surprise my wife by secretly making that krupuk because she's from Ciamis. Now I need to figure out where to hide it until it's ready to fry because we both love krupuk. :-)
Hey, Andong! I loved this video, and was surprised too! This snack is basically the same I had when I was a child here in Brazil, but our version is called mandiopan and is made of corn flour and cassava flour. I don't see it very often nowadays, but it is cool to know there is similar versions around the world too!
Is mandiopan has become rare in Brazil? In Indonesia, kerupuk is a must have item (beside sambal). Breakfast, lunch, dinner, midnight meal, snacks, we always eat kerupuk
Hi I never knew Brazil has the similar snacks , as Indonesian myself and Ive been travel to many countries ( but not Brazil ) . sometimes what I though this kind of food is only available in our countries/culture but boy I was wrong ... we saw many similarity with the Philippines ,Thais , Southern Chinese , etc and do you know we used a lot of cassava in our food and snacks ? and cassava was brought by the Portuguese to Indonesia 500 years ago from South America
@@M_Jono Indeed! I was talking to friends here about this and mandiopan is very much just a memory, as I said before, and is also localized here in southeast of Brazil. My friends from other places here didn't know about it. But yeah, cassava is a big part of our diet too, since is from here. Probably many dishes you have there with cassava we have an equivalent or similar here too, very nice!
Hey andong if you like crispy you definitely have to try pork crackling! Just buy a skin on pork belly, steam or boil it for 30 minutes and remove the skin with a sharp knife. Steaming or boiling it will make the process of removing the skin much easier. Try to leave as little fat on the skin as possible and when removed you can cut it in strips, squares or any shape you like. You then need to dehydrate the pork skin and deep fry it the same way as the shrimp crackers. For being just one ingredient they are super crispy and super flavourfull! (If you find pork skin by itself just buy it it but i wouldnt know where and also i probably dont have to tell you what delicious things you can make with pork belly, even without the skin!)
He hasn't studied food science, or at the least, it is very likely that he hasn't. Here's why: Something as basic as starches would be covered in any food science course as a foundational topic. As part of a food science, course, you must also develop some level of scientific literacy, including the ability to use and search through scientific databases to read studies, and the skills necessary as a scientist for research. He doesn't have scientific literacy and used wikipedia alternatively to searching from scholarly research databases and looking at peer-reviewed articles for reading up on the science behinds starches. These articles provide a much deeper level understanding of the chemistry of starch, but also require a much higher education level to read. He also said he didn't actually know what retrogradation meant prior to this and found out via wikipedia, which is a term you'll also find to be covered very early on in a food science course. I get this is long, but I feel like when I'm saying something that goes against the grain, it needs to be well-substantiated. Now there is still the possibility that he did do food science and just forgot completely what retrogradation meant, and was too lazy/didn't have access to the databases or just quickly went through wikipedia, although the chances would be low. (Since you want a deep level of understanding given by scientific articles when explaining a topic rather than wikipedia which is typically more surficial). This small possibility exist, so it's just very likely he doesn't have a practical working knowledge of food science or a degree in it.
@@trisomy2165 nailed it. All the topics in this video are pretty superficial after like 30min of your own research. He explains it well though, without going into too much confusing detail. That's more important in this case than knowing all about it imho
That is "krupuk gendar" or some people in java expecialy central java and east java call it "karak". We have kind of krupuk in indonesia,,and you succesfully make krupuk with java traditional style ,,welldone sir 👍👍
First time watcher. Well edited! Definitely going to try this at home but I'll also be incorporating the insanely delicious stuff that is in the prawns heads for a supercharged prawn kroepoek.
Wonderful! I’ve been looking for a kerupuk recipe to make myself but my Bahasa is ...... a Duolingo in progress, I just buy it at the store normally. I’m excited to see what else you put up. If you could do a series of how to make Padang food with ingredients available in Canada that would be ideal (yeah I know it’s impossible). I seriously miss Padang food.
Hey there! In Mexico we have something I would consider similar. We call them Duros and they are also very loved. You can top them with many different things! Lime juice, hot sauce, cinnamon sugar, cheese, etc.. If you can get your hands on them, I recommend giving them a try. :)
I've eaten krupuk my whole life, and i know the science behind it from a foreigner.. kind of shame of myself for not as respectuf to my own regional food than you.. cool video man..
Using sausage casings might help with getting a round shape. Also, a quick vegan alternative is using rice paper and adding seasoning directly after frying.
or you can do non prawn cracker version. In Indonesia, the two most common variants of krupuk are prawn, and garlic. And I think where I used to lived (Jakarta) garlic cracker was more common than prawn.
Indonesian will approved! Congratz you are know The Kerupuk Profesor! 🎉🎉🎉 [Edit] In Indonesia we have various kind of kerupuk, BUT not always called kerupuk. Kerupuk usually made from fish or shrimp. But for other ingredients we called Keripik, funny naming right. For example, we have banana keripik, casava keripik, purple casava keripik. And there is skin cow kerupuk, literally it is kerupuk made of skin cow, we simply called it kerupuk kulit, or in west java we called it "Dorokdok".
I never would have gotten the idea of making krupuk from scratch. That's why I subscribed your channel: great ideas, great presentation. I can't wait for the next video. Oh, btw: any plans on a szechuan pepper follow up video?
In Brazil this is called Mandiopan (mandioca = kasava = tapioca starch). Usually they are not flavored, but is sold in many colors, with stripes, etc. Sometimes it is possible find then flavored with bacon (wich I think is just liquid smoke on the dough).
Im Indonesian , krupuk is a "must have" items in most families on the table every time we eat. usually we fried in big batch and store it in big tin . and dont forget "emping " a type of crackers made from crushed gnemon (similar to candle nut ). the kerupuk udang and emping and also the kecap manis ( sweet soy sauce from palm sugar ) is what makes the Indonesian nasi goreng (fried rice) differ from other fried rice
Unpopular and mostly forgotten. To have a non oily krupuk/crackers is to fry them using clean sand instead of oil. It is much easier and you can even hold it while frying. In the old days when oil is out of reach, this is how its done and silently done by krupuk factories (cost saving, efficiency, uniforms cooking, no smokes ), just need to shake off the coarse sand.
I actually love Prawn crackers 😋😋😋, It's common in Indonesia, and everytime I bought "Nasi uduk" or Uduk rice, I always get one small package of it (plastic package, you know)
When a foreigner friend came to visit 2 years ago, we served him kerupuk udang and his first response was "Oh, it's the potatp chips but made from prawns~!"
Using shelled shrimps is a huge missed opportunity. 90% of a shrimp's shrimpy flavour is in the shell. Shrimps in shells are also way cheaper. I recommend lightly deep frying them whole before blending. You'll get like 10x as much flavour per shrimp.
Maaan... I don't wanna get beaten up for using shrimp shells, you sure there won't be a trace of the shell-y texture after deep frying? Also will the oil absorb any shrimp smells/flavours after frying?
@@F4Y541 I once had the opportunity to visit a company that makes flavors and extracts for the food industry and the smell of the oil of a ton of pressed shrimp is still blasted into my mind. We had to wear coveralls, visited a brewery afterward, and then return home. When I got home I was notified that the shrimp smell was still very much *there*. So yes, that oil will pick up Eau de Shrimp.
@@dwwolf4636 Yeh - it's actually the smell of _rancid_ (decomposing) DHA and EPA oils. It happens so fast when its exposed directly to the air that it just can't be avoided when processing small critters like shrimp (short of doing all the processing under a 'nitrogen blanket').
I remember when I was young I used to eat the this thing raw and it tastes very plastic like. few days ago my mum brought a pack of this and I still eat it raw until I asked my mum if this is the right way to eat this. I thought the raw one and the fried one were two separate thing!
Before watching: oooh, making crackers? Interesting
After watching: I have an PhD in starch
🤣👍
S3 perkerupukan
🤣🤣🤣
Wkwkwkwk
Malaysian? Same same
I can't imagine myself as an Indonesian would ever learn how to make shrimp cracker from a German guy
Good job bro, amazing recipe
Hahaha 💪🏼
114 indonesian so far including me
You're dumb then.
There is lot of Indonesian TV show that show you about the process of making kerupuk
@@DBT1007 Who the hell watches TV nowadays especially those shitty Indonesian TV?
@@DBT1007 never watch tv and no need to be rude
Channels like this are really what make youtube amazing. This is so well researched, presented, and nice to watch while not having any filler or annoying fluff. Awesome work!
Definitely. Entertainment and learning at the same time. I knew I had to comment, cause I couldn't like again
I can't believe I'm learning how to make kerupuk from a german guy
He's German?
@@ILOVETOKOYAMITOWA From Berlin, specifically
amjiiimm hahahahaha
word bruv
Wkwkwk.. IKR 😂
"Sugar, salt and *a touch of MSG* "
*Uncle Roger is proud*
also got rice, Uncle Roger has find peace
Lol this video was literally suggested from an uncle roger video
Uncle Roger approve
Very proud
who is Uncle Roger?
This man single-handedly made “rengginang” without even knowing it exists
nope
Lol
For real-for real
Forreal! I thought he was going to address it lol
Add a little bit of msg and its a crackers now
Shrimp cracker companies: *you werent supposed to do that*
Shrimp cracker companies hate him!
50% shrimp for kerupuk or crackers is a waste though.
Peyek is a better option.
@@unknownguyindo4356 agree
@@unknownguyindo4356 peyek kacang/udang?
@@jaysonvancouofficial6100 Both, Both is good.
0% nudity
0% hot girls
50%rice
49.9% starch
0.1% oil
fresh
100% science
1% MSG
Thats hot
5% MSG
The first who truly teaches how to create Kruppuk from scratch. Not like the other youtubers who claim that and just buy the pellets from chinese store and fry them.
Bro you‘re a culinary legend! ;)
Here is the Indonesian magic trick to not ruins your work when slicing it: use string. You're welcome ;)
I have a cheese wire. Works as well 😉
That is so clever, I was dreading that part! Thank you! :D (both of you btw)
The “does it stick to my tounge” 🤣 totally a thing to do when eating kerupuk!!! 🤣
Ikr hahaha
I made my tongue bleed doing that lol
😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤡🤡🤡🤡🤡🤡🤡🤡
@@sillycheese301 oof
If it melts in mouth means it is very fluffy
In the krupuk making process, there are actually two (maybe three) other Indonesian foods you made. The first steamed paste after it was rolled can be served as Otak-otak, then after the first cool down phase you made seblak. Now for the third, before you dehydrate the slices, the Japanese call it Naruto and serve it with Ramen (those cute swirly things in ramen). You also made renginang from the fried dried rice which is also a substitute for krupuk in some place in Indonesia.
Fascinating! Thanks for sharing!
Naruto are actually made of fish
@@01jiratjiampoonsap80 Fun fact, Kerupuk is just how you refer sun-dried fish paste based crackers
You CAN use any kind of naval creature to make kerupuk, and the flavour profile will be a tad bit different, but they are delicious notheless.
So by the virtue of technicality, yes, you can make Narutomaki and Kerupuk at the same time.
naruto is wet??? also pleas explain more in detail
@@01jiratjiampoonsap80 Certainly!
Fishcake is a food that you can cook in any manner, but for narutomaki, it's usually served steamed or boiled.
As for Kerupuk, it's just a term that we use to refer to a group of food made out of fishery product and starch, fish like Wahoo, knife fish, and skipjack tuna are used here to make kerupuk, so if we want to, we can make a kerupuk and shape it like Narutomaki, halve it where one half is sliced thin and sun dried while the other is stored to be cooked as a kamaboko product.
This video appeared on my home page yesterday. Now it's 2 am and I'm still watching your videos! If you like Chinese food that much, I'm 100% sure you're going to like Indonesian food because it's influenced by Chinese, Indian, Middle Eastern cuisine, creating a perfect harmony. I can't even generalize Indonesian food because every part of Indonesia has their own style and they can be very different. But here's the best part, lots of them include kerupuk! Love from Indonesia
Same thing goes to Malaysia. Many of its cuisine were heavily influenced by migrators and traders from around the world.
@@chadthundercocksexhaver3959 You can try "Soto Ayam", it's a simple and delicious food. There's many recipe on youtube.
50% shrimp: "Peyek" is the best option.
5% shrimp is quite moderate for "krupuk", its for balancing n texture while you eat most indonesian food have a strong spices taste.
Yep. I think it's supposed to taste light and not taste too heavily of shrimp
true true 50% shrimp are too intense
Then, make it 10% at least to get more shrimps taste and a light texture of cracker
Well, it depends.
There are actually store bought ones with strong shrimp taste.
Ofc they're more expensive and people who aren't used to it might think it's too fishy so they don't sell them as spead out as the "normal" ones.
Most people who would watch this video of a random German guy show you how to make these aren't eating them with other food. They eat them like chips. 😂
In the Philippines we actually sundry leftover rice for several days and then deep fry it and add sugary flavorings, mostly caramel or just sugar. Locally we call it ampao and their are even mass produced ones sold in brickets.
Same here in Indonesia. We smashed it and add some salt and MSG, dried it, fry it and call it krupuk gendar.
In Indonesia it's called, well I forgot what it's called but my friend make it.
Edit : it's called jipang.
This takes me back to my first apartment and my obsession with making home made jerky...two rooms full of racks of cut meat and box fans.
How did it turn out? :D Now that I have a dehydrator.... ;)
My Name Is Andong Speaking of jerky, could you tackle bak kwa???
@@mynameisandong You should try jerky. fish and beef or whatever is in your mind :)
Doing it myself now and then. its a perfekt snack.
You must have made the crazy cat ladies in the building nervous. “Where’s Fluffy!?”
@@mynameisandong Honestly, amazing. My roommate at the times father was a butcher so we had access to really fresh meat. I was JUST getting into home cooking and was really into primitive methods. (mostly cast iron over open coals and that sort of stuff, I live in an area where historical reenactments were common) One episode of Alton Brown's Good Eats centered on making jerky with no dehydrators and I was ALLL about it. I tried his version and also went with a pineapple teriyaki, and a heavy pepper version (my personal favorite) There was no issue with pathogens and I ate pounds.
I eat this almost everyday in Indonesia, i just realized i never even knew how this is made. Very cool video, man.
Prawn crackers are an iconic side in literally every single chippy in the UK and I've never in my life questioned what they are
I had never questioned how they were made once in my 34 years on this earth until I ate some a couple of hours ago… which then resulted in me watching this video. Definitely going to try and make some homemade crackers, the process may be lengthy but it doesn’t look complicated at all.
Maybe in your city but the entire coast and Midlands do not have crackers, I've been from the best to the worst and never seen prawn crackers in any. Chinese restaurants for sure though.
5:58 Achievement Unlocked: You're Discovering New Recipe, It's called Rengginang.
lol
Lmao
Rengginang is from swert rice but yea, close enough XD
Mantap bang
@Dio karak 😎😎😎
"Sticks to my tongue" is the definitive test of an authentic krupuk. Great video! Growing up we always had it with a chili sauce. Not just any, but a special one. Sweet and "creamier" if I remember correctly. Your passion for Asian food is infectious! Macht spass, as my friend from the former East used to say.
Can't wait till this guy finally managed to make krupuk in UA-cam golden button shape
I remember eating these as a kid, watching my mom fry them, and being amazed at the transformation happening right before my eyes. Always wondered how they were made. Fascinating to say the least. I miss thise days!!
Fun fact: if you boil tapioca strarch in water it Will form a sticky liquid that we Indonesian use as glue.
yeah i think most of the asian country do that too (brunei representative here)
@@TheHazim31 Europeans and Americans do the same with potato and corn starch respectively.
yeah my mom used to make this glue to use in our school projects when we were little, it's basically edible modpodge
Bisa jadi oobleck juga
The cornstarch glue thingy is actually applied to cotton clothes in my country to give them structure. Funny this man didn't know about this.
First time ever seeing one of your videos... and I must say, I love the way you presented it... not only do you go in depth with the recipe, but you somewhat explain the science behind how it worked as well... plus, seeing the pure joy on your face at the fact that your experiment actually worked was brilliant. Good job my friend. very entertaining and insightful.
He learn about starch with rice and accidently make "Rengginang"
Oop
mission failed successfully
@@natxon :l
yes, rengginang, (the one that sometimes hiding in the kaleng khong Guan )
What’s that
my asian mom : Ha ha, look at that noob failing to recreate my craft
Nice one
Especially the poor English.
@@vengefulspirit99 they literally only added one extra letter, why be a dickhead?
@@snakhickory Daddy chill. It's not that offensive.
@@jasminadan2266 im offended that you're not offended
You're really passionate about krupuk don't ya, i know from your truly genuine laugh👍
"Mom can we buy some potato chips?"
-"No, we have chips at home."
*Chips at home:*
these are better
Shrimp are healthy except it's was cook from oil.
Stud Mark so are potato chips
a bc xD Shrimp has better taste then potato.
Well these are way better
In ur attempt of explaining the science of Prawn Crakers, U have accidentally stumbled on another Indonesian Krupuk called "Rengginang" (Rice Crackers) lol
idk if u knew this, but in case u didn't look it up! hahaha
Rengginang is different from Kerupuk.
Kerupuk is so light.
Rengginang is more heavy.
That's why the name are different.
But yeah he discover a little hint of how to make rengginang by deep fry the rice in this video..
I think you mean "Krupuk Karak"
Just from wiki “Rangginang adalah sejenis kerupuk tebal yang terbuat dari beras ketan dibentuk bulat yang dikeringkan dengan cara dijemur di bawah panas matahari lalu digoreng panas dalam minyak goreng dalam jumlah yang banyak.” I assume if u know enough to be a smartass abt it u would understand bahasa :)
DB T read the above
Firewall Hi-ByM read the above
In indonesia there are many other like “cousins” of kerupuk, some of it thats popular are “emping” and “peyek”. If you havent tried it please try, its reallyy good. Also the one that you have from the box we usually identified it as kerupuk putih (white kerupuk) rather than kerupuk prawn, because we have kerupuk prawn and its similar to the one you made. Those kerupuk prawn are usually bought freshly made (deep fried) rather than dried
When he said "What did the Starch do this time?" it's like the starch has been caught red-handed 😂
Nothing gets past my starch radar :D
B
Your production is getting better bro. I enjoy watching you step up your game gradually
recommended by youtube algorithm, this was really entertaining to watch. Ususally i would have just clicked away but iam hungry and this had really a ton of information presented in a way that was nice and desirable fashion.
I think im gonna make those when a few friends come over.
btw im high af
Wasnt it always bomb?
Even though I'm Indonesian, I have never thought of making a kerupuk from scratch. You're amazing!
The fried-dried rice is actually made here and called as "rengginang" and everybody loves it
Cengkaruk
*random guy makes homemade krupuk*
krupuk factory: not stonks 📉
Even he made krupuk by himself, I still buy instead of making it by myself.
abang kerupuk : 😤😤📉📉
Fr, I've seen you somewhere on another video
Lol
The fact that youtube algorithm brings me here while i chewing on a jar full of Kerupuk Udang (shrimp crackers) at 3 AM, is dazzling me
Puffed rice was one of the great mysteries to me that I wanted to explore. Now I guess I have a good idea already. Loved the video, the production quality really made a bump. And thankfully without loosing what actually makes your videos so good which is NOT the production quality but genuine curiosity, story telling and cool topics.
I dig the talking head setup, for sure!
Keep it up!
across asia you can find many puffed rice snacks .
in my country Indonesia what Andong did ( frying leftover dried rice ) we called the snack 'Rengginang ' just google it.
the seasoning varies , sometime we use squid ink , chicken powder , shrimp powder etc ...
You should try krupuk "Cow skin" its more delicious
You should try krupuk "Cow skin" its more delicious
I think you just made kerupuk Gendar with Shrimp flavour.. Kerupuk Gendar usually made from left over rice, just mix it with a lot of spices (garlic, etc) and pound it until soft and sticky like texture, air dry and fry..
Cool profile pic. Mind giving me the link where I could find it?
kalo gendar bukannya masi ada tekstur nasinya ya? dia kan bikin smooth banget permukaannya, uda kerupuk itu mah. beda lagi, kalo nasi cuman dikeringin abis itu digoreng, namanya rengginang, cmiiw tapi wkwkw
Yes for sure! You make the best Krupuk ALL OVER THE WORLD! Even Asian People envy you! And they are so crispy. They are so crispy, I've heard they jump from the roof!
ok now i’m scared. i was THINKING about how they’d make this the other day, and now it’s my recommends. and now it’s here! damn, data stealers. great video tho.
Yes. That always intrigued me. How do they know what I'm thinking and recommend it to me?
whenever me and my friend talk about stuff, whatever we were talking about ( like a cod game) that exact cod game we were talking about would pop up in recommendations. scary
IS UA-cam COLLECTING DATA FROM OUR BRAINS BY WATCHING VIDEOS?
They read your mind actually
Machine learning .. is pretty scary
answering to your last question on the video: here is my favorite krupuk type
1. sea fish krupuk,
2. salt and chill pepper krupuk,
3. garlic krupuk,
4. dragonfruit krupuk,
5. apple krupuk,
6. banana krupuk,
7. jackfruit krupuk.
for number 5-7 you can make it without tapioca, just thin slice and dry those fruit and fry them like usual.
Those not kerupuk, but keripik
You still need the starch for the process to work though wouldn't you?
@@idontknowman399
The fruits naturally contain starch.
@@ragnkja Curious, I wonder if the starch would react in the desired way though as if I remember correctly, theres different ways starch is made up. Would be an interesting experiment
The ones made of Fruits/plants are called Keripik
First time I come across one of your videos. You're awesome!
Here in Brazil, cassava receive different names (it is a big country guys) macaxeira, aipim and one of the most used names is mandioca. This little crunchie piece of heaven we call it Mandiopan.
Indonesia hear "Andong"
Indo people : is he driver of wagon horse?
😂😂😂
LOL 🤣
I thought he's indonesian
I togh so too
@@capitalismcorrupthumanity3713 He was born in East Germany
In India we use to make so many kinds of crackers in the summer, we called it sun-dried PAPAD. We made it with potato, rice, whole wheat starch , ragi, bajri, jwari , sago etc. The list is so long. Thanks from India. 🙏
Hola me dice como se hace , gracias me facilita la receta plis
for Vegetarians or those like me who're allergic to prawn, fear not as there's so many Vegetarians friendly Kerupuk out there! Prawn's just a type of Flavour that you can substitute with almost any ingredient you wishes: Fish, Meat, Root veggies, Leafed green veggies, even Fruit!
For vegan or vegetarian, try to find krupuk bawang (it uses garlic instead of shrimp) and krupuk puli (made entirely from rice).
The best one is KRUPUK BAWANG. And oh the ones with the horrendously bright colored edges.
There is actually vegeterian kerupuk that made from soy beans and sweet potatoes. All of them are good and CRISPY.
Don't worry there are ao many kind of Kerupuk and Keripik
don't forget krupuk gombal with spicy peanut sauce
Last time i made kerupuk i came to a conclusion to just buy it because it’s truly time consuming. Kudos for you for doing this👍👍
Wow as Indonesian, I'm so happy watching this Video. Thank you to making this content.
6:19 in indonesia that "completely edible puffy rice cracker" is called rengginang and it is a very common snack here
I can't believe that i'm learning how to make this thing when i'm from the country that make this thing 😂
Thank you so much for this video! Will definitely try this at home for my mom as a surprise, the last time she ate this she was still a kid. I only know Krupuk from her stories about my grandparents, which are Indonesian. Again, thank you for the dedication to bring this recipe to us, with so many rich details. +1 sub!
Cantik 👌
I’ve come across your videos yesterday, and man I’m enjoying them so much!! You’re so good and informative I love it. Keep up the amazing work, you’ve got a new fan for life
thanks man! :)
@@mynameisandong rice
In the Philippines, it’s called “kropek.” Very similar to the Malay and Indonesian names for the snack.
The Japanese, Koreans, and Chinese also have their own traditional versions of prawn crackers
This is the first video of yours I watched and I'm coming back to it now. I can see why it hooked me on you! You put so much work into such cool ideas. Hard to believe it's just been a year. Thanks!
We also have that rice cracker in Indonesia. We call it “Rengginang”, love them.
Looveee rengginang
I'm so glad I found this tutorial. I'm from New York but want to surprise my wife by secretly making that krupuk because she's from Ciamis. Now I need to figure out where to hide it until it's ready to fry because we both love krupuk. :-)
50 percent! You're a madman, Andong. A total MADMAN.
Hey, Andong! I loved this video, and was surprised too! This snack is basically the same I had when I was a child here in Brazil, but our version is called mandiopan and is made of corn flour and cassava flour. I don't see it very often nowadays, but it is cool to know there is similar versions around the world too!
Is mandiopan has become rare in Brazil?
In Indonesia, kerupuk is a must have item (beside sambal). Breakfast, lunch, dinner, midnight meal, snacks, we always eat kerupuk
@@sakukuratabinbohkekal-faki4248 I would say so. It's more like a retro food, you know? 70's, 80's, 90's food and stuff.
Hi I never knew Brazil has the similar snacks , as Indonesian myself and Ive been travel to many countries ( but not Brazil ) . sometimes what I though this kind of food is only available in our countries/culture but boy I was wrong ... we saw many similarity with the Philippines ,Thais , Southern Chinese , etc and do you know we used a lot of cassava in our food and snacks ? and cassava was brought by the Portuguese to Indonesia 500 years ago from South America
@@M_Jono Indeed! I was talking to friends here about this and mandiopan is very much just a memory, as I said before, and is also localized here in southeast of Brazil. My friends from other places here didn't know about it. But yeah, cassava is a big part of our diet too, since is from here. Probably many dishes you have there with cassava we have an equivalent or similar here too, very nice!
Hey andong if you like crispy you definitely have to try pork crackling! Just buy a skin on pork belly, steam or boil it for 30 minutes and remove the skin with a sharp knife. Steaming or boiling it will make the process of removing the skin much easier. Try to leave as little fat on the skin as possible and when removed you can cut it in strips, squares or any shape you like. You then need to dehydrate the pork skin and deep fry it the same way as the shrimp crackers. For being just one ingredient they are super crispy and super flavourfull! (If you find pork skin by itself just buy it it but i wouldnt know where and also i probably dont have to tell you what delicious things you can make with pork belly, even without the skin!)
Finally a good speaking german youtuber 😍
Love how you go in depth about the science behind each dish.. Have u studied food science?
that's the whole reason i subscribed a long time ago x']
He could TEACH Food Science at a university....yes he's that good.
@@billycarroll9153 unless you're a food scientist yourself that statement has little value man
He hasn't studied food science, or at the least, it is very likely that he hasn't. Here's why:
Something as basic as starches would be covered in any food science course as a foundational topic. As part of a food science, course, you must also develop some level of scientific literacy, including the ability to use and search through scientific databases to read studies, and the skills necessary as a scientist for research. He doesn't have scientific literacy and used wikipedia alternatively to searching from scholarly research databases and looking at peer-reviewed articles for reading up on the science behinds starches. These articles provide a much deeper level understanding of the chemistry of starch, but also require a much higher education level to read. He also said he didn't actually know what retrogradation meant prior to this and found out via wikipedia, which is a term you'll also find to be covered very early on in a food science course.
I get this is long, but I feel like when I'm saying something that goes against the grain, it needs to be well-substantiated.
Now there is still the possibility that he did do food science and just forgot completely what retrogradation meant, and was too lazy/didn't have access to the databases or just quickly went through wikipedia, although the chances would be low. (Since you want a deep level of understanding given by scientific articles when explaining a topic rather than wikipedia which is typically more surficial). This small possibility exist, so it's just very likely he doesn't have a practical working knowledge of food science or a degree in it.
@@trisomy2165 nailed it. All the topics in this video are pretty superficial after like 30min of your own research. He explains it well though, without going into too much confusing detail. That's more important in this case than knowing all about it imho
That is "krupuk gendar" or some people in java expecialy central java and east java call it "karak". We have kind of krupuk in indonesia,,and you succesfully make krupuk with java traditional style ,,welldone sir 👍👍
First time watcher. Well edited! Definitely going to try this at home but I'll also be incorporating the insanely delicious stuff that is in the prawns heads for a supercharged prawn kroepoek.
Wonderful! I’ve been looking for a kerupuk recipe to make myself but my Bahasa is ...... a Duolingo in progress, I just buy it at the store normally. I’m excited to see what else you put up. If you could do a series of how to make Padang food with ingredients available in Canada that would be ideal (yeah I know it’s impossible). I seriously miss Padang food.
Hey there! In Mexico we have something I would consider similar. We call them Duros and they are also very loved. You can top them with many different things! Lime juice, hot sauce, cinnamon sugar, cheese, etc.. If you can get your hands on them, I recommend giving them a try. :)
As an indonesian, I can’t believe I just learned how to make krupuk udang from you. I had no idea how it’s made before
I Accidentally appreciated food science for once.
@@jayjaymcfly7475 wok
I've eaten krupuk my whole life, and i know the science behind it from a foreigner.. kind of shame of myself for not as respectuf to my own regional food than you.. cool video man..
Thank you so much for explaining all this, it's pretty interesting
You should try the Malaysian "keropok lekor". It's based on fish. Would be interesting to see you to try it out
I cant image what type of fish that will he use.....german fish?
Or indonesian rengginang witch its like well 5:58
I went to Kelantan Malaysia and got to eat lekor. They're very tasty!
Yesss try the thick keropok lekor.
Theres also fish cracker that replace shrimp
Using sausage casings might help with getting a round shape.
Also, a quick vegan alternative is using rice paper and adding seasoning directly after frying.
or you can do non prawn cracker version. In Indonesia, the two most common variants of krupuk are prawn, and garlic. And I think where I used to lived (Jakarta) garlic cracker was more common than prawn.
Seeing you giddy like a kid made me try it for myself. Best movie night ever ( with subtitles )
Love your vid! Could you do kinder milk Schnitte? Its taste almost seems impossible to make at home
LOVE THE IDEA!! and love milchschnitte :D
My Name Is Andong, there is a recipe out there that you might try tinkering with.
mygerman.recipes/milk-slice-recipe-german-milchschnitten/
Are we going to introduce him to seblak? You know, since he love kerupuk so much.
Yeah i think so
Tak seblak koe....🤣
I have to try this! Such a long process, but it must be worth it. Thanks for all the science behind it!
Indonesian will approved! Congratz you are know The Kerupuk Profesor! 🎉🎉🎉
[Edit]
In Indonesia we have various kind of kerupuk, BUT not always called kerupuk. Kerupuk usually made from fish or shrimp. But for other ingredients we called Keripik, funny naming right. For example, we have banana keripik, casava keripik, purple casava keripik. And there is skin cow kerupuk, literally it is kerupuk made of skin cow, we simply called it kerupuk kulit, or in west java we called it "Dorokdok".
Keripik pisang enak :v
(Jadi laper....)
Kerupuk itu kayak udah dicampur adonan lain nggak sih? Kalau keripik itu langsung dari asalnya, tanpa dicampur, cuma diiris.. CMIIE
I never would have gotten the idea of making krupuk from scratch. That's why I subscribed your channel: great ideas, great presentation. I can't wait for the next video.
Oh, btw: any plans on a szechuan pepper follow up video?
In Brazil this is called Mandiopan (mandioca = kasava = tapioca starch). Usually they are not flavored, but is sold in many colors, with stripes, etc. Sometimes it is possible find then flavored with bacon (wich I think is just liquid smoke on the dough).
5:23 Anyone know what is the backsong title? Im kind of often hear that backsong in Mark rober's video
somewhat late but its called dansez-fashion
@@Kewatsch ah, thanks dude
"Can we make it from scratch?"
If my neighbourhood auntie can do it then so can you
But the neighborhood auntie has master skills
Who is yoy and why can he do it?
@@euph0rya672 YoyYoy Bizarre Adventure
Now i wanna make these
Haven't had them in close to a decade
First shrimp, my fav, then some crab lobster and fish
Thanks for the recipe 😊
there's called "Rengginang" rice cracker, its crunchy and puffy but idk whether it use normal rice grains or the glutinous one
It's using ketan, glutinous rice.
Do you know those Peking Duck-styled Pringles? You guess it! I want you to make Peking Duck crackers!
I just gotta say, that kitchen set up is legit beautiful. So tasteful.
He said: "kerupuk"
The subtitle: "group books" "croopbook"
When you fry a dry rice the result called rengginang
Omg as a Taiwanese person I grew up with shrimp crackers, but this is the first time I've ever seen it being made.😁🙈
Dip it in filipino spicy vinegar and it’s a whole nother world! 🤤
As a brooke college student, i can live just by eating rice and krupuk dipped in soy sauce 🤣
no
Yes
I eat krupuk with some sambal
i can already smell it lol (my mouth be watering)
Im Indonesian , krupuk is a "must have" items in most families on the table every time we eat. usually we fried in big batch and store it in big tin .
and dont forget "emping " a type of crackers made from crushed gnemon (similar to candle nut ).
the kerupuk udang and emping and also the kecap manis ( sweet soy sauce from palm sugar ) is what makes the Indonesian nasi goreng (fried rice) differ from other fried rice
Unpopular and mostly forgotten. To have a non oily krupuk/crackers is to fry them using clean sand instead of oil. It is much easier and you can even hold it while frying. In the old days when oil is out of reach, this is how its done and silently done by krupuk factories (cost saving, efficiency, uniforms cooking, no smokes ), just need to shake off the coarse sand.
Hola me explica más
There’s one that has black peppercorns and there *SOOOOOOOOOOO GOOD*
I actually love Prawn crackers 😋😋😋, It's common in Indonesia, and everytime I bought "Nasi uduk" or Uduk rice, I always get one small package of it (plastic package, you know)
I can't believe I found the best video how to make prawn cracker from a non-Asian guy...Impressive video!
Since you’ve done making kerupuk, try to search “Seblak” and let me know what you think
Up
Disgusting stuff.
Up !!
@@budle89 mungkin masnya makan seblak di toko yang gaenak :(
@@mainsamasarah5695 mungkin. Cuma pernah coba sekali.
When a foreigner friend came to visit 2 years ago, we served him kerupuk udang and his first response was "Oh, it's the potatp chips but made from prawns~!"
Bro seriously, I found you on almost all vtuber videos that I watch, and now on krupuk recipe video lol
@@ryoo1234 lmao UA-cam recommendation brought me everywhere
Those puffy rice cracker you made its called Rengginang here in Indonesia, lots of love from Indonesia ❤🇮🇩
Using shelled shrimps is a huge missed opportunity. 90% of a shrimp's shrimpy flavour is in the shell. Shrimps in shells are also way cheaper.
I recommend lightly deep frying them whole before blending. You'll get like 10x as much flavour per shrimp.
Maaan... I don't wanna get beaten up for using shrimp shells, you sure there won't be a trace of the shell-y texture after deep frying? Also will the oil absorb any shrimp smells/flavours after frying?
@@F4Y541 I once had the opportunity to visit a company that makes flavors and extracts for the food industry and the smell of the oil of a ton of pressed shrimp is still blasted into my mind. We had to wear coveralls, visited a brewery afterward, and then return home. When I got home I was notified that the shrimp smell was still very much *there*.
So yes, that oil will pick up Eau de Shrimp.
@@dwwolf4636
This was THE most informative roller coaster ride of a comment I have ever read! Hope you forget the smell of the shrimp someday :D
@@dwwolf4636 Yeh - it's actually the smell of _rancid_ (decomposing) DHA and EPA oils. It happens so fast when its exposed directly to the air that it just can't be avoided when processing small critters like shrimp (short of doing all the processing under a 'nitrogen blanket').
Boil the shells to make shrimp stock and use that instead of water?
I remember when I was young I used to eat the this thing raw and it tastes very plastic like. few days ago my mum brought a pack of this and I still eat it raw until I asked my mum if this is the right way to eat this.
I thought the raw one and the fried one were two separate thing!
Seeing you enjoy your food so much is such a vibe, well done on the krupuk!
Alright, fine, you win. I'll make a bacon version