Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK) Recipe

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.

No additional tips available.

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

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.

Krechek Sambal with Cowpeas (SAMBAL GORENG KRECEK)

How did you like this recipe?

Frequently Asked Questions