Karupuak jariang — West Sumatra, Indonesia

Karupuak jariang is a fried snack made from jengkol, the large flat seed of the dogfruit tree also known as the jengkol bean, sliced thin and fried until crisp like a cracker. In the Minangkabau dialect of West Sumatra, "karupuak" means cracker and "jariang" is the local name for jengkol. The snack is reported from West Sumatra, where jengkol grows widely and is eaten boiled, fried whole, or turned into this dried chip form sold in markets and roadside stalls alongside other fried snacks of the Padang region. To prepare it, mature jengkol beans are boiled until soft, peeled, and sliced into thin rounds or flattened with a mallet, then seasoned with a paste of garlic, coriander and salt, sometimes with turmeric, before being dried briefly and deep-fried in hot oil until golden and crisp. Within the broader family of Indonesian bean and legume crackers, this version is set apart by its base ingredient: jengkol carries a strong, persistent aroma that fades somewhat with boiling and frying but remains part of the snack's character, distinguishing it from milder crackers made from cassava, melinjo or fish. Vendors vary the thickness of the slices and the spice paste used before frying.