 Krechek served in Yogyakarta | |
| Alternative names | Krecek |
|---|---|
| Course | Main course |
| Place of origin | Indonesia |
| Region or state | Yogyakarta,Central Java |
| Serving temperature | Hot or room temperature |
| Main ingredients | Rambak orkrupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers |
Krechek orkrecek (Javanese:ꦏꦿꦺꦕꦺꦏ꧀) orsambal goreng krechek is a traditionalJavanese cattle skin spicy stew dish fromYogyakarta andCentral 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 availablerambak orkrupuk kulit (cattle skin crackers).
Therambak cracker is cooked incoconut milk-base stew, with dicedpotatoes and friedsoybeans. It is mixed withbumbu (spice mixture) with plenty of redchili peppers. Because the skin crackers absorb coconut milk and spices, they become moist. Krechek has a soft and moist texture with a rich and spicy taste and reddish-orange color. Some recipes might add cow liver assambal goreng hati krecek,[2] while others might add dicedtofu.[3]
Krechek is served with white steamed rice. It is often served as a side dish, part ofnasigudeg,nasi campur ornasi uduk set.
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