From discarded animal skins to a global snack staple
In short: Krupuk is more than a simple cracker; it is a culinary artifact of survival. Originally developed to maximize every part of a slaughtered animal, these puffed treats evolved from peasant necessity into a sophisticated maritime tradition spanning across Southeast Asia and into the Netherlands.
The origins of krupuk are rooted in the practicalities of preservation. Early forms were made from animal skins—such as buffalo, cow, and pig—which were traditionally kept for leatherwork or drum-making. In peasant and village settings, frying or roasting these skins provided a way to maximize the use of slaughtered animals, ensuring nothing was wasted. This technique of drying and rendering skin to create a puffing effect developed independently in regions like Thailand and Indonesia.
By the 9th or 10th century, historical inscriptions in Indonesia already mentioned krupuk rambak, a cow or buffalo skin cracker. However, a major culinary shift occurred with the development of starch-based varieties. These emerged as a distinct preparation method, mixing root crops or grains with seafood like shrimp or fish paste. This allowed for the preservation of food resources in coastal and maritime regions. For example, in the Malay Peninsula, the tradition of keropok udang (prawn crackers) is traced back to the 16th century, born from using leftover prawn heads from a feast.
Today, krupuk is a diverse global commodity. It ranges from cassava-based krupuk putih to seafood-heavy varieties like krupuk udang, which is the most internationally recognized type. While traditionally deep-fried in woks, modern adaptations include microwaving raw krupuk at 700 W to create a lower-fat version. Despite its popularity as a snack or side dish, krupuk is also classified as an ultra-processed food. Research in urban Indonesia suggests that while people may have high nutritional awareness, economic factors and convenience often drive the regular consumption of these high-fat, high-salt snacks.
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Sources
- Summary by Intellect · source: Krupuk
- Also: A qualitative exploration of ultra-processed foods consumption and eating out behaviours in an Indonesian urban food environment.
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