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Krechek or krecek (Javanese: ꦏꦿꦺꦕꦺꦏ꧀) or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. [1] Traditionally it is made from the soft inner skin of cattle (cow or water buffalo), however, the most common recipe today uses readily available rambak or krupuk ...
Sambal goreng Literally means "fried sambal". It is a mix of crisp fried red shallots, red and green chilli, shrimp paste and salt, briefly stir-fried in coconut oil. It can be made into a whole different dish by adding other ingredients, such as sambal goreng ati (mixed with diced liver) or sambal goreng udang (added with small shrimp).
Krupuk kulit (Javanese: rambak; Sundanese: dorokdok; Minangkabau: karupuak jangek, lit. 'skin crackers') is a traditional Indonesian cattle skin krupuk (cracker). [2] It is traditionally made from the soft inner skin of cattle (cow or water buffalo) which is diced and sun-dried until it hardens and loses most of its water content.
ABC's leading products are Kecap ABC (sweet soy sauce), Sambal ABC (hot chili sauce), and Syrup ABC (fruit syrup). [4] Available commonly in Indonesia's traditional marketplaces, supermarkets, minimarts, and warungs, these products are also sold globally in Asia-Pacific, Europe and Americas; they could be found in Asian grocery stores in the United States and tokos in the Netherlands.
Nasi ambeng (from Javanese ꦤꦱꦶ ꦲꦩ꧀ꦧꦼꦁ 'nasi ambêng') is an Indonesian fragrant rice dish that consists of—but is not limited to [2] —steamed white rice, chicken curry or chicken stewed in soy sauce, beef or chicken rendang, sambal goreng (lit. fried sambal; a mildly spicy stir-fried relish commonly made with firm tofu, tempeh, and long beans [3]) urap, bergedel, and ...
Lontong, coconut milk soup, shredded chayote, tempeh, tofu, hard-boiled egg, sambal and krupuk Lontong sayur (lit. vegetable rice cake) is an Indonesian traditional rice dish made of pieces of lontong served in coconut milk soup with shredded chayote , green bean , unripe jackfruit , tempeh , tofu , hard-boiled egg , sambal and krupuk .
Udang balado or sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. [2] It is made of shrimp , either peeled or unpeeled, stir-fried in hot and spicy sambal paste in a small amount of cooking oil.
Rica-rica (or sometimes simply called rica) is a type of Southeast Asian hot and spicy bumbu (spice mixture) found in Minahasan cuisine and Gorontalo cuisine of Minahasa Peninsula, North Sulawesi, Indonesia.