Krechek
Krechek or krecek or sambal goreng krechek is a traditional Javanese cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. Traditionally it is made from the soft inner skin of cattle, however, the most common recipe today uses readily available rambak or krupuk kulit.
The rambak cracker is cooked in coconut milk-base stew, with diced potatoes and fried soybeans. It is mixed with bumbu with plenty of red chili peppers. Because the skin crackers absorb coconut milk and spices, they become moist. Krechek has a soft and moist texture with a rich and spicy taste and reddish-orange color. Some recipes might add cow liver as sambal goreng hati krecek, while others might add diced tofu.