Krechek

Krechek

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 or krupuk kulit, potato and soybeans cooked in spicy coconut milk stew with chili peppers

Krechek or krecek (Javanese: ꦏꦿꦺꦕꦺꦏ꧀) 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 is cooked in coconut milk-base stew, with diced potatoes and fried soybeans. It is mixed with bumbu (spice mixture) with plenty of red chili 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 as sambal goreng hati krecek,^[2] while others might add diced tofu.^[3]

Krechek is served with white steamed rice. It is often served as a side dish, part of nasi gudeg, nasi campur or nasi uduk set.

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  Krechek as part of nasi gudeg
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  Krechek as part of nasi uduk

• Gudeg
• Nasi uduk

• Sambal goreng krechek recipe (in Indonesian)

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