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Kue getas kemplang pandan banyuwangi 2016
Kemplang is a traditional savory krupuk fish cracker snack commonly found in Southern parts of Sumatra, Indonesia. Kemplang crackers are commonly made of ikan tenggiri (wahoo) or any type of spanish mackerel, mixed with tapioca starch and other flavorings, sun-dried and then grilled or fried.
Contents
- Kue getas kemplang pandan banyuwangi 2016
- Proses pembuatan kemplang desa tebing gerinting kabupaten ogan ilir
- History
- Production centers
- References
The shape of a kemplang is similar to Japanese senbei cracker. It is flat and round with whitish color, sometimes with dark burnt acquired from grilling process. Kemplang is usually consumed with a sour and spicy sambal chili paste.
Proses pembuatan kemplang desa tebing gerinting kabupaten ogan ilir
History
The name kemplang derived from local Southern Sumatran Malay dialect which means "to hit" to refer the process of flattening the krupuk dough. Kemplang was developed in coastal town in Southern parts of Sumatra which traditionally includes South Sumatra, Bangka Belitung and Lampung provinces.
In Palembang, kemplang home industry is often linked to pempek industry, as both uses almost identical ingredients; wahoo fish and tapioca. Kemplang crackers are more likely to be fried in Palembang and Bangka, while in Lampung, kemplang crackers are commonly grilled on charchoal.
Kemplang is often sought as oleh-oleh (foodstuff gift or souvenir) by those who visited Palembang, Bandar Lampung, or Bangka. Today, kemplang made by home industries in Southern Sumatra has been widely distributed, available in marketplaces and supermarkets in Indonesian cities, such as Jakarta, Bandung, Surabaya and Medan.
Production centers
Kemplang commonly produced by home industries in Palembang, Bandar Lampung, and Bangka island. In Palembang, the demands of kemplang cracker usually increased during lebaran (Eid ul-Fitr) holiday.