Recipe of Award-winning Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) estimated approx 30 mins.
To begin with this particular recipe, we must prepare a few components. You can have Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) using 21 ingredients and 6 steps. Here is how you cook that.
“SAMBAL GORENG KRECEK” is a typical food from Jogja, and usually served as a complement to Gudeg. This dish is used as a complement, because its enjoyable hot taste will balances the sweet taste of Gudeg. This dish is generally served with a lot of gravy/sauce, or just a little, according individual taste.
This dish made from Krecek, which means "beef skin" in Java language. Generally in Indonesia, there are 2 kind of krecek: Dried (boiled after washed, then dried in the sun to dry), and wet (simply boiled, after being washed).
If you use dry krecek, then before using it to cook, the krecek should be soaked in warm water until fluffy. Another ingredient is Kacang Tolo (cowpeas/black-eyed peas), which will completes the taste of this hot-savory-chewy dish…
Ingredients and spices that need to be Make ready to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK):
- 200 gr Krecek (better with the wet kind, because it is still fresh), cut in small pieces according to taste
- 250 gr cowpeas (Kacang tolo), soak 3-4 hours and then boiled until soft
- 10 cayenne peppers, only discard the stalks without cutting - leave whole
- 1 pod petai bean/stink bean (if desired), peeled then split in 2 or 4
- 3 bay leaves
- 5 lime leaves
- 1 stalk lemongrass, use white part and crush
- 2 cm galangal, crushed
- 2 tbsp brown sugar, shaved
- 1 tsp tamarind, dissolved in a little water
- 750 ml coconut milk (from ½ coconut)
- 2 tsp salt (to taste)
- 2 tbsp oil for frying
- Pepper powder to taste (optional)
- GROUND SPICES
- 8 shallots
- 4 cloves garlic
- 8 red chillies
- 3 candlenuts, toasted
- 2 cm ginger
- 1 section kencur
Steps to make Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
- Heat the oil, and saute ground spices until the color turns darker.
- Add the bay leaves, lime leaves, lemon grass and galangal. Add some coconut milk if needed, stir well.
- Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
- Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder. Stir briefly.
- Pour in the rest of coconut milk, then reduce heat. Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
- Add a petai/stink bean before the stove is turned off, then remove. Ready to be served while hot.
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