Products
Traditional Krupuk according to a recipe from Java
Krupuk (Indonesian prawn crackers) are eaten with most meals. A good accompaniment for rice dishes and also great as a snack. They are like crisps, but a lot lighter and more fluffy. Java’s have the same texture as the Go-Tan krupuk, however, they are not made from prawns, but from the cassave root, with a subtle hint of Indonesian spices.
Chilli pastes (sambals)
Chilli pastes (sambals) come in many flavour varieties, but Sambal Oelek and Sambal Manis are the most common types. Sambal Oelek is slightly spicy, whereas sambal Manis is a sweeter chilli paste.
(small)
Ketjap Manis is an Indonesian sweet soy sauce. More syrupy and slightly thicker than the Japanese and Chinese soy sauces that are mostly used in the UK. A versatile sauce that can be used as a cooking ingredient, as a table condiment or as a dip for krupuk (Indonesian prawn crackers). Ketjap Manis is often used to season Nasi Goreng (= Fried Rice) or noodles.
Lemon Grass
Krupuk (Indonesian prawn crackers) are eaten with most meals. A good accompaniment for rice dishes and also great as a snack. They are like crisps, but a lot lighter and more fluffy. Go-Tan adds Lemongrass (Sereh is the traditional Indonesian name for lemon grass) to the prawn crackers, which gives them the subtle flavour of lemon and makes the prawn crackers even lighter and more refreshing.
Chilli paste (sambal)
Chilli pastes (sambals) come in many flavour varieties, but Sambal Oelek and Sambal Manis are the most common types. Sambal Oelek is slightly spicy, whereas sambal Manis is a sweeter chilli paste.
