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Kerupuk Karak is a traditional food made from steamed, pounded, molded and fried rice.
Karak crackers have a savory, crunchy and slightly spicy taste. Karak crackers also contain carbohydrates, protein and fat. Karak crackers can be eaten as a side dish or snack.
Karak Crackers were reportedly created during the Japanese colonial period by Mbah Sastro from Bratan, Solo.
He regretted seeing the unfinished rice that was just thrown away. He then processes the remaining rice into Karak Crackers.
Karak Crackers are a typical food from Karanganyar, Central Java. However, Karak Crackers are also widely produced and consumed in other areas, such as Sangiran, Sragen, and Jakarta.
Karak Crackers have a savory and crunchy taste, with a slight spicy taste from garlic. Karak crackers are made from natural ingredients without preservatives, so they are healthy to consume.
Karak crackers contain carbohydrates, protein and fat which come from rice, garlic, salt, flavorings and gendar12 medicine.
Karak Crackers can be eaten as a side dish at meals or as an everyday snack. Karak crackers are often served with rice, vegetables, chili sauce and other side dishes.
Karak crackers can also be served with other dishes, such as soto, gudeg and meatballs.
The main ingredient for making Karak Crackers is rice that has been steamed with spices, such as garlic and salt. Apart from that, other ingredients used are flavorings and gendar medicine.
How to make Karak Crackers
The method of making Karak Crackers includes several steps, namely: Steamed rice is mixed with spices, such as garlic, salt and seasoning, then pounded until smooth.
The pounded rice is pressed into thin pieces and dried in the sun until dry. Raw Karak crackers are fried until crispy over low heat.
Apart from being a source of carbohydrates, Karak Crackers also have other benefits, namely:
Increases appetite, because of its delicious taste and aroma.
Prevents anemia, because garlic contains iron which is good for the formation of red blood cells.
Maintains digestive health, because garlic has antibacterial and antifungal properties which can overcome digestive disorders.
Maintains heart health, because garlic has antioxidant and anti-inflammatory properties which can lower blood pressure and cholesterol.
Karak crackers can be eaten with a variety of dishes, depending on taste and region of origin.
Some examples of dishes that are suitable with Karak Crackers are rice, vegetables, chili sauce, and side dishes, namely Karak Crackers which are served as a side dish when eating.
This dish is one of the daily foods in Indonesia that can be found anywhere. Soto, namely Karak Crackers served as a complement to soto, which is meat or chicken soup mixed with spices, vegetables and vermicelli. This dish is a traditional culinary dish typical of Central Java and East Java.
Gudeg, namely Karak Crackers served as a complement to gudeg, namely rice served with jackfruit vegetables, eggs, chicken and sweet coconut milk sauce. This dish is a traditional culinary specialty of Yogyakarta.
Bakso, namely Karak Crackers served as a complement to meatballs, namely balls of meat boiled in broth and served with vermicelli, tofu and vermicelli. This dish is one of Indonesia's favorite foods that originates from China.
The price of Karak Crackers varies depending on the quality, size and area of sale.
Based on several online sources, the price of Karak Crackers ranges from IDR 10,000 to IDR 30,000 per kilogram.
Karak Crackers are a food that is liked by many people in various regions in Indonesia.
Some areas that are famous for consuming Karak Crackers are:
Central Java, especially Karanganyar, which is the area where Karak Crackers originate.
Central Java, especially Sangiran, Sragen, which is one of the production centers for Karak Crackers.
Jakarta, especially Tanah Abang, which is one of the sales centers for Karak Crackers.
That's the information about the traditional food Karak Crackers.
Hope it is useful.
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