Leather crackers

 Leather crackers (rambak crackers) are food made from the skin of young cows. Cows produce quality skin for the basic ingredients of crackers. The method of making skin crackers is very complicated and requires quite a lot of workers. Ingredients and tools for making cowhide crackers: 1 kg cowhide Lime water to taste Cooking oil Long Oven Sharp tools Very Sharp Knife Frying pan Land for drying and drying Ground spices to make beef skin crackers: 15 cloves of garlic 2 tablespoons granulated sugar 3 tablespoons salt How to make/process and fry cowhide crackers, namely: First, the cowhide is soaked in lime water for approximately 2 days. Then clean the cowhide feathers using a knife. Dry the cowhide under direct sunlight until dry. Then cut the dry cowhide according to taste. Set aside. Boil pieces of beef skin with ground spices until the skin is cooked. Lift and drain. Then dry in the sun until completely dry. Prepare the frying pan for the first stage. Fry cowhide crackers or dried rambak crackers in oil at medium temperature and over low heat until the cowhide crackers bloom slightly. Lift and drain. Prepare the second stage of frying. Fry the cowhide crackers again in hot oil using high heat until the cowhide crackers or rambak crackers bloom. Lift and drain. Let cool. This is the secret to making our beef skin crackers taste crispy to eat. The method is to carry out the frying process up to 2 times. Once the cowhide crackers or rambak crackers have cooled, put them in a tightly closed container. Cowhide crackers or rambak crackers are ready to be served. These are our typical Indonesian cooking (food) recipe tips on how to make (bake), cook (fry) and process cowhide into a simple, high-tasting snack, namely crunchy special (special) cowhide crackers (rambak) ( crispy), krenyes, savory, delicious, delicious, delicious and delicious. Hopefully this is useful, good luck.

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