Krechek
|
Krechek served in Yogyakarta | |
| Alternative names | Krecek |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Yogyakarta, Central Java |
| Creator | Javanese |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rambak or krupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers |
 Cookbook: Krechek  Media: Krechek | |
Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia.[1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however the most common recipe today uses readily available rambak or krupuk kulit (cattle skin crackers).
The rambak cracker are cooked in coconut milk-base stew, with diced potatoes and fried soy beans. It is mixed with bumbu (spice mixture) with ample of red chili peppers. Because the skin crackers absorbs coconut milk and spices, they become moist. Krechek has a soft and moist texture with rich and spicy taste and reddish-orange color. Some recipe might add cow liver as sambal goreng hati krecek,[2] while others might add diced tofu.[3]
Serving
Krechek is served with white steamed rice. It is often served as side dish, part of nasi gudeg, nasi campur or nasi uduk set.
Notes
- ↑ "Nikmatnya Gudeg Kering Racikan Yu Sum..." (in Indonesian). Kompas.com. June 20, 2013. Retrieved May 17, 2014.
- ↑ "Sambal Goreng Hati Krecek" (in Indonesian). Sajian Sedap. Retrieved May 20, 2014.
- ↑ "Sambal Goreng Tahu Krecek" (in Indonesian). Sajian Sedap. Retrieved May 20, 2014.