Description
Cowhide cracker, is a traditional delicacy from any part of Indonesia, especially from West Java, and also Central Java. It is made from dried cowhide, that has been mixed with starch (tapioca starch is commonly used), a bit of seasoning, and fried. Traditional cow skin cracker is a delicious, crispy delicacy that can go well with anything, put over rice, eaten with noodles, and perfect Southeast Asian delicacies.
In West Java, Indonesia, Cowhide cracker is also called “Dorokdok”, this food is mostly used as condiments, to complement meals, rice, a bit of meat, and also vegetable dishes. Dorokdok has a small shape, kind of similar to coral pebbles, but some are also as big as toenails. This food is a specialized cow hide cracker from the Garut area in West Java, Indonesia.
In Central Java, a cow skin cracker is called “Kerupuk Rambak”, it is similar to Dorokdok from Garut, however, the cracker has a slightly smaller size compared with the Western Javanese version. It is very crispy condiments, savory, and perfect to accompany your lunchtime with a steaming bowl of rice, a bit of meat or other protein, and also vegetables.
How Cowhide Cracker Is Made
Everybody loves cowhide cracker, it is crispy, great to accompany your lunch, and very hearty crackers too. There are many traditional ways of making cowhide crackers, but generally, the essential steps are not really different. For cowhide crackers, of course, you will need cowhide, but in certain parts of Indonesia, hide crackers can also be made from other things such as buffalo hide, fish, lamb, or tapioca starch.
Our cowhide crackers here are made with the traditional West Javanese method, and guaranteed to have 100% natural, clean, and safe to consume ingredients. Bellow here is how we produce traditional Dorokdok from Garut, Cow skin cracker authentic from Indonesia.
- Clean, and Soak Cow skins – First we clean up cow skins by soaking them with water mixed in with chalk. It is to remove stains, dirt and smells of a cow. Soak it for around 2 days, and then clean up cow furs, removing its fur from its skin, until only the clean skins are remaining. Our production teams always make sure that cow skin has been cleaned up thoroughly.
- Dry up cow skins – Then we sundry cow skin, until it is dry.
- Cut cow skins into the desired size – We then cut the skin into pieces. We slice them evenly, to
- Boil down cow skins – We boil down our cow skin pieces with special ingredients, and spices to enhance their savory flavor. Our ingredients and spices are guaranteed to be clean, safe to consume, and also don’t have any artificial additives or preservatives.
- Fry cow skins until swelling in size – Then we fried cow skins with a big pot of oil. Our production team also makes sure that the frying process is all clean, and uses clean oil.
- Ready to be packed, and delivered – Then we packed our cowhide cracker in our packaging. We don’t use any additives and preservatives for our cow skin cracker to get more natural, and traditional cowhide crackers.
