Sambel Goreng Krecek

Serves 3

A gudeg recipe is incomplete without this sambel goreng krecek, it’s a package. This recipe is made from cow skin crackers, in Indonesia Krecek/Rambak. There are two version, one with coconut milk and one without. The one without coconut milk is more soupy and sweeter but in this post I will share you the version with coconut milk, more savory.  I guess you must have freaked out to hear that this is made from dried cow skin but this delicacy is loved by Indonesian soo much!

2 cups of krecek/rambak (cow skin crackers)
30 gr of dried small red beans
3 tbs dried thin cut red chilis
200 ml coconut milk
2 bay leaves
2 cm galangal
4 candle nuts
½ small onion
3 garlic cloves
2 tbs dried prawns
1 tbs brown sugar
1 tsp salt

How to prepare:
-fry the krecek/rambak crackers, set aside
-boil the small red beans until they float, set aside
-cut the galangal into thin slices, set aside
-crush the candlenuts with the side of your knife, set aside
-soak the dried cut chili paste in boiling water
-make the garlic, onion and 1 ½ tbs of the soaked dried chilis into a paste, set aside
-soak the dried prawn in boiling water
-fry the garlic paste until fragrant
-add the candle nut, bay leaves, galangal and dried prawns
-add the coconut milk and water, stir until cooked
-add the krecek/rambak crackers and small red beans


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