Krechek facts for kids
Krechek served in Yogyakarta
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| 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 (also called krecek or sambal goreng krechek) is a yummy traditional stew from Indonesia. It comes from the Javanese people, especially in Yogyakarta and Central Java. This dish is usually made from rambak or krupuk kulit, which are crispy crackers made from cattle skin. Long ago, it was made from the soft inner skin of cows or water buffaloes.
What is Krechek?
Krechek is a popular dish known for its rich and spicy taste. The main ingredient, rambak crackers, soak up all the delicious flavors. This makes them soft and moist. The dish often has a reddish-orange color from the spices.
How Krechek is Made
To make krechek, the rambak crackers are cooked in a stew. This stew has a creamy coconut milk base. Small pieces of potatoes and fried soy beans are often added.
A special mix of spices, called bumbu, gives krechek its flavor. Lots of red chili peppers are used to make it spicy. Sometimes, cooks might add diced tofu or even cow liver to the stew.
Serving Krechek
Krechek is usually served with plain white steamed rice. It is often a side dish in bigger meals. You might find it as part of a nasi gudeg set. It also goes well with nasi campur or nasi uduk.
