cirebon cullinary Kerupuk melarat and sambel asem kangkung are very popular culinary delights in Cirebon.
Kerupuk melarat has origins related to the socio-economic conditions in Cirebon in the past. Initially, these crackers were made by the poor as a way to utilize the remains of mackerel fish that did not sell in the market. They mixed the fish scraps with tapioca flour, then fried them into crackers. Kerupuk melarat became popular because of its affordable price and good taste. Over time, kerupuk melarat became part of Cirebon’s culinary identity and a popular souvenir for tourists visiting the area.
The name “Melarat” comes from its history dating back to the Dutch colonial era in Cirebon. The name “Melarat” on melarat crackers comes from its history dating back to the Dutch colonial era in Cirebon. Where sugar factory workers living around the river often used the remains of wasted fish or shrimp to make crackers. These crackers were originally considered the food of the poor. Because the name ‘Melarat’ means poor. But now Melarat has become one of the most popular specialties in Cirebon and surrounding areas. Melarat has a savory, crunchy taste and its colorful crackers make it a favorite snack of many people.
Usually, Melarat is served with a mixture of Cirebon’s signature sambal kangkung asem. Sambel asem is a chili sauce made from cayenne pepper, green tomatoes, brown sugar, salt, and tamarind water. Kerupuk is usually served with boiled kale and bean sprouts. It also comes with vermicelli and fried foods and sambel asem.
Kerupuk Melarat has become a typical souvenir of Cirebon that is easily found in souvenir shops or markets. And, sambel asem crackers are usually easy to find in areas around Cirebon. For example, the Kanoman market in Cirebon sells kerupuk melarat sambel asem kangkung.
Trina Anggela
