How to Make Rambak Cowhide Crackers. Hallo Good People, Surely not familiar with cowhide crackers or if in javanese languages in called crackers rambak. Usually this cowhide skin crackers are most delicious served in big events such as Idul Fitri or family gathering. My family from Madura is very fond of our city-made rambak crackers. Actually how to make cowhide crackers easy to make it difficult to make it takes about 3 days the fastest. But this is balanced with the flavor of cracker skin rindak cracker that makes the nagih. Okay we just learn how to make original cowhide crackers, delicious, and Healthy

The name of crackers rambak or cow leather ya surely the basic ingredients is cow leather or buffalo skin and try to select the skin of a young cow. From the results of my experiments the buffalo skin is most fitting in crackers made rambak is a cow or buffalo from the bali or mataram. So if you are a fan of high taste there is no harm in trying to find cow leather from the area.

1 kg of cowhide
Cooking oil
Lime enough water about 1 to 2 buckets
Then seasoning

• 3 tablespoons of salt
• 15 cloves of garlic
• 2 tablespoons of sugar

Do not forget to prepare also the tools we need.

• Sharp Knife (Keep out of reach of children yes)
• Frying pan
• Land for drying and drying

Easy Ways to Make Rambak Crackers:

1. Soak cowhide into lime water for about 2 days. Then clean the fur of cowhide with a knife. Make sure it's really clean well good people.
2. Then dry the skin of the cow under direct sunlight to dry. Then cut into pieces of cowhide that has been dry according to taste, usually there is a square or rectangular.

This is a secret for our cow's skin crackers feel crunchy in eating, the way is to do the process of frying up to 2 times.
Prepare a frying pan for the first stage. Fried cowhide crackers or dried rambak crackers in oil with medium temperatures and using a small fire until cowhide shells are slightly blooming. Lift and drain.
Prepare a second stage fryer. Fry back crackers rambak skin earlier in hot oil using a large fire until cowhide crackers or rambak crackers bloom. Lift and drain. Let it cool.
After cowhide rind or chilled rambak crackers enter in a sealed jar.

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I've done experiments if crackers rambak already in the fry and ready to mature in leave outside the jar for an hour will affect the crispness and pleasure. Therefore do not forget to always close with a meeting of your cow skin cracker jars.

Well more or less so good people How to Make Crackers Rambak Cow Leather, a typical food from Indonesia. Do not forget to always use quality oil when frying crackers rambak rambaknya crackers to produce the original color. Easy - Hope this short article can help all good people. So stay tune with @orangkaya guys 😉.

cowhide crackers or rambak it includes food or snacks well