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Krupuk
Generally made from wheat, rice, potato or cassava flour, krupukare are thin, dried crackers similar to Chinese prawn crackers, which are deep fried before serving as a side dish. Available in many different flavours, the best quality are said to come from East Java. Indonesians love to dip the light fried crackers into sweet thick kecap manis as a snack.
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Fresh vs dry pasta
Similarly to pasta shapes, the choice between fresh and dry pasta is more about matching flavours and textures than about which is superior. Fresh pasta is well suited to delicate sauces, but its primary purpose is to make tortellini, ravioli and lasagne sheets.
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Plum Jam
A Croatian spread made from small native plums, it is favoured for baking as it tends to keep its shape rather than spreading while cooking.
