Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.
This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).
If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…
Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.
This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).
If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…
Open in Cookpad AppSteps
- 1
Heat the oil, and saute ground spices until the color turns darker.
- 2
Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well.
- 3
Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
- 4
Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly.
- 5
Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
- 6
Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot.
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