 Kemplang cracker from Bandar Lampung | |
| Type | Snack |
|---|---|
| Place of origin | Indonesia |
| Region or state | Palembang inSouth Sumatra,[1]Lampung andBangka Belitung |
| Main ingredients | Wahoo orSpanish mackerel,tapioca flour |
Kemplang is anIndonesian traditional savoryfish cracker (krupuk ikan)snack commonly found in southern parts ofSumatra,Indonesia. Kemplang crackers are commonly made ofikan tenggiri (wahoo) or any type ofSpanish mackerel, mixed withtapioca starch and other flavorings, sun-dried and then grilled or fried.
The shape of a kemplang is similar to Japanesesenbei 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 spicysambal chili paste.
The namekemplang derived from localPalembang 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 includesSouth Sumatra,Bangka Belitung andLampung provinces.[1]
InPalembang, kemplang home industry is often linked topempek 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 asoleh-oleh (foodstuff gift or souvenir) by those who visited Palembang,Bandar Lampung, orBangka.[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.
Kemplang commonly produced by home industries in Palembang, Bandar Lampung, andBangka island. In Palembang, the demands of kemplang cracker usually increased duringlebaran (Eid ul-Fitr) holiday.[1]
