Kemplang

Kemplang

Grilling kemplang over an open flame.

Kemplang is a traditional Indonesian snack, commonly found in the southern regions of Sumatra, particularly in Palembang, Lampung, and Bangka Belitung. It is a type of krupuk (crackers) made from a mixture of fish and tapioca flour. Kemplang is known for its unique texture and flavor, which is achieved through a specific preparation and cooking process.

Preparation

The preparation of kemplang begins with the selection of fresh fish, typically mackerel or tenggiri, which is then deboned and ground into a fine paste. This fish paste is mixed with tapioca flour, salt, and other seasonings to form a dough. The dough is rolled out and cut into thin, round pieces.

Cooking Process

Kemplang is traditionally cooked by grilling, which gives it a distinct smoky flavor. The grilling process involves placing the kemplang over an open flame, as shown in the image, and flipping them until they puff up and become crispy. This method of cooking differentiates kemplang from other types of krupuk, which are often deep-fried.

Variations

There are several variations of kemplang, depending on the region and the type of fish used. Some versions may include additional spices or flavorings, such as garlic or chili, to enhance the taste. In some areas, kemplang is also available in different shapes and sizes.

Consumption

Kemplang is typically enjoyed as a snack or as an accompaniment to main dishes. It is often served with a spicy sambal or a sweet and sour sauce, which complements the savory taste of the crackers. Kemplang is a popular souvenir for visitors to the regions where it is produced, due to its long shelf life and unique flavor.

Related pages

• Krupuk
• Indonesian cuisine
• Palembang

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  Kerupuk kemplang Bandar Lampung

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  Grilling kerupuk kemplang