|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|
|16x16px Cookbook:Krechek 16x16px Krechek|
Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. 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 are cooked in coconut milk-base stew, with diced potatoes and fried soy beans. It is mixed with bumbu (spice mixture) with ample of red chili peppers. Because the skin crackers absorbs coconut milk and spices, they become moist. Krechek has a soft and moist texture with rich and spicy taste and reddish-orange color. Some recipe might add cow liver as sambal goreng hati krecek, while others might add diced tofu.
- Nasi kotak gudeg Wijilan.JPG
Krechek as part of nasi gudeg
- Nasi Uduk Jengkol Daging Krecek.JPG
Krechek as part of nasi uduk
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