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Indonesian fish cracker snack
Kemplang
is an
Indonesian
traditional savory
fish cracker
(
krupuk
ikan
)
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.
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.
History
[
edit
]
The name
kemplang
derived from local
Palembang language
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.
[1]
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 charcoal.
Kemplang is often sought as
oleh-oleh
(foodstuff gift or souvenir) by those who visited Palembang,
Bandar Lampung
, or
Bangka
.
[2]
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
[
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]
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.
[1]
See also
[
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]
References
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]