Kerupuk
(Tapioca Crackers)

Light, crispy krupuk (tapioca crackers) consist of tapioca or palm flour flavored with everything from shrimp (udang) to fish, garlic, and soy beans. When raw, krupuk are like hard little shards of plastic. Drop them in hot oil and they instantly expand like some cheap magic trick into puffy coulds of perfectly agreeable crunchiness. Krupuk in various incarnations are usually left out in large bins at your table for eating with a meal. They are also crushed up and sprinkled over dishes like gado-gado and bubur (rice porridge) as a garnishing.

Making krupuk is easy (See here for tips on deep frying).

1/2 lb. dry krupuk
2 cups oil (for deep frying)
1 pinch salt

• Heat the oil in a wok for deep frying. Using a large spoon or ladle, carefully lower 3 to 10 krupuk into the oil. They will swell to many times their original size, so plan accordingly to allow room for each to float on top of the oil.
• Remove the krupuk after 20-60 seconds of frying. The krupuk will turn golden brown. Strain on paper towels.
• Sprinkle of salt on the krupuk and allow them to cool.Store airtight container.