Indonesia has perhaps the largest variety of krupuk. In Indonesia, the term krupuk refers to the type of relatively large crackers, while the term kripik or keripik refers to smaller bite-size crackers; the counterpart of chips (or crisps) in western cuisine. For example potato chips are called kripik kentang in Indonesia. Usually krupuk is made from the dried paste from the mixture of starch with other ingredients, while kripik is usually made entirely from thinly sliced, sun-dried, and fried products without any mixture of starch. Another flour-based cracker with brittle of peanuts, anchovies or shrimps is called rempeyek. The leftover rice can be made crackers through sun-dried and deep fried to make rengginang or intip (Javanese) rice cracker. Krupuk and kripik can be consumed solely as a snack, or cracked and sprinkled on top of certain food as a complement to add crispy texture. Certain Indonesian dishes such as gado-gado, karedok, rujak, asinan, bubur ayam and certain kinds of soto were known to require certain type of krupuk for toppings.
Gamelan Degung is a Sundanese musical ensemble that uses a subset of modified gamelan instruments with a particular mode of pelog scale.
The instrumentation of gamelan degung is quite flexible.
It may include:
Bonang/kolènang: two rows of seven small bulbous gongs. It differs from its Javanese counterpart in that the rows are each placedon either side of the player.
Saron/peking: a high-pitched bronze metallophone with fourteen keys.
Panerus: another bronze metallophone, similar to the peking but pitched an octave lower.
Jengglong: six bulbous gongs suspended from the same frame.
Goong ageung: a large gong.
A set of kendang, consisting of one large and two small double-sided drums.
Suling degung: a four-holed bamboo flute.
Gambang: a wooden xylophone.
In classical degung, the bonang serves as a conductor for the whole ensemble. Except in certain modern compositions, it is rarely absent.
This is it!
~Have a Happy Shoot~