Soak the black-eyed peas for at least 2 hours to soften them, then boil briefly and drain. Meanwhile, boil the beef trimmings with ginger, galangal, bay leaves, and salt until tender, then add the black-eyed peas.

Blend all the spice paste ingredients: shallots, garlic, chili peppers, candlenuts, turmeric, and coriander seeds, then sauté until fragrant.

Add the sautéed spice paste to the pot with the beef and black-eyed peas. Add kaffir lime leaves, lemongrass, ginger, salt, palm sugar, and bouillon.

Once it boils, add the coconut milk, stirring to prevent curdling, then add the pork skin crackers and whole bird's eye chilies.

Let it simmer briefly to allow the flavors to meld with the krecek, then remove from heat. The krecek sambal is ready to serve.