Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

Name: Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 1/2 coconut); 2 tsp salt (to taste); 2 tbsp oil for frying; 8 shallots; 4 cloves garlic; 8 red chillies; 3 candlenuts, toasted; 2 cm ginger; 1 section kencur

Servings: persons

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 1/2 coconut)
2 tsp salt (to taste)
2 tbsp oil for frying
8 shallots
4 cloves garlic
8 red chillies
3 candlenuts, toasted
2 cm ginger
1 section kencur

1
Heat the oil, and saute ground spices until the color turns darker.
2
Add the bay leaves, lime leaves, lemon grass and galangal.
3
Add some coconut milk if needed, stir well.
4
Add krecek and cayenne pepper, stir and saute until cayenne pepper wilt.
5
Add tamarind water, cowpeas/kacang tolo, brown sugar and pepper powder.
6
Stir briefly.
7
Pour in the rest of coconut milk, then reduce heat.
8
Boiled and cook until the sauce slightly reduces, add salt then adjust the taste.
9
Add a petai/stink bean before the stove is turned off, then remove.
10
Ready to be served while hot.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!