Peau de vache Frit Le sambal avec Haricots à œil noir
“SAMBAL GORENG KRECEK” is a typical culinary of Jogja, and usually as a Gudeg complementary menu. Because this dish as a complement, so the enjoyable hot taste from this food will balance the sweet taste of Gudeg itself. This cuisine generally served with a lot of gravy or just a little, according individual taste.
This food made from Krecek/Cecek, Java language for beef skin. Generally in Indonesia, there is 2 kind of krecek : Dried (boiled after washed, then dried in the sun to dry), Wet (simply boiled, after previously washed).
If you used dry krecek, then before it is processed --- krecek should be soaked in warm water until fluffy. Other ingredient is Kacang Tolo (haricots à œil noir), which will completed the taste kick hot-savory-chewy from this dish…
Peau de vache Frit Le sambal avec Haricots à œil noir
“SAMBAL GORENG KRECEK” is a typical culinary of Jogja, and usually as a Gudeg complementary menu. Because this dish as a complement, so the enjoyable hot taste from this food will balance the sweet taste of Gudeg itself. This cuisine generally served with a lot of gravy or just a little, according individual taste.
This food made from Krecek/Cecek, Java language for beef skin. Generally in Indonesia, there is 2 kind of krecek : Dried (boiled after washed, then dried in the sun to dry), Wet (simply boiled, after previously washed).
If you used dry krecek, then before it is processed --- krecek should be soaked in warm water until fluffy. Other ingredient is Kacang Tolo (haricots à œil noir), which will completed the taste kick hot-savory-chewy from this dish…
Ouvrir sur l'app CookpadInstructions de cuisine
- 1
Heat the oil, and saute ground spices until the color turns darker.
- 2
Enter the bay leaves, lime leaves, lemon grass and galangal. Add coconut milk if needed, stir well.
- 3
Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
- 4
Add tamarind water, kacang tolo, brown sugar and pepper powder. Stir briefly.
- 5
Pour the rest of coconut milk, then reduce heat. Boiled and cook until the gravy slightly shrink, add salt then adjust the taste.
- 6
Enter a stinky bean before the stove is turned off, lift. Ready to be served while hot.
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