Daily Cooking Quest

Sambal Krecek dan Tahu - Beef Skin and Tofu in Chili Sauce

Sambal krecek is part of the side dish to accompany nasi gudeg. Krecek is made from beef skin, usually sold in 100 gram packages and can be consumed as is. Most of the times, the crackers are sold under the name of rambak kulit or kerupuk kulit. Aside from the requisite crackers, we usually add other ingredients in our sambal krecek, such as black eyed beans (Indonesian: kacang tolo), tofu, or tempeh. In this recipe, I will use a combination of black eyed beans and tofu.

Sambal Krecek dan Tahu - Beef Skin and Tofu in Chili Sauce

Sambal Krecek dan Tahu - Beef Skin and Tofu in Chili Sauce

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 8


  • 2 tablespoon oil
  • 2 red chilies (Indonesian: cabe merah besar), sliced diagonally
  • 2 bay leaves (Indonesian: daun salam)
  • 1 lemongrass (Indonesian: sereh), bruised and knotted
  • 1 inch galangal (Indonesian: lengkuas), bruised
  • 2 teaspoon salt
  • 1 tablespoon palm sugar (Indonesian: gula Jawa)
  • 5 Thai chilies (Indonesian: cabe rawit), optional
  • 500 ml coconut milk (Indonesian: santan)
  • 50 gram black eyed beans (Indonesian: kacang tolo), washed and drained
  • 200 gram firm tofu (Indonesian: tahu putih), cut into small cubes
  • 100 gram beef skin crackers (Indonesian: kerupuk kulit/rambak kulit)
  • Spice paste
  • 8 red chilies (Indonesian: cabe merah keriting)
  • 5 shallots (Indonesian: bawang merah)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 1 tomato


  1. Heat oil in a frying pan. Sauté spice paste, red chilies, bay leaves, lemongrass, and galangal until fragrant and turns a darker shade, about 5 minutes.
  2. Add salt, palm sugar, Thai chilies (if using), and coconut milk. Bring to a boil.
  3. Add black eyed peas. Reduce heat and simmer until the beans become tender and cooked. About 30-45 minutes.
  4. Add tofu. Keep simmer until the sauce is reduced and almost gone.
  5. Add beef skin crackers. Once the crackers wilted and all the sauce is absorbed into the crackers, turn off heat. Transfer to a serving plate and serve hot or at room temperature.


  • Rosaline Hendro Sutanto says:

    Thank you so much for sharing this recipe, I really miss this dish so much now that I am living in Ottawa. I used to be able to enjoy this whenever I went with my parents back to their hometown in semarang, or just whenever I want.. my mom would cook it for me. 1 thing I find hard to find is the beef skin cracker, maybe you have any suggestion as to where to find it? Or any possible replacement? (I wonder if pork rinds will work the same wonder? Or maybe they'll affect the taste of this dish?)

    • Anita says:

      I, too, miss this dish so much, but unfortunately, this can only be made with kerupuk kulit sapi (beef skin crackers) since pork rind crackers will most likely be melting away once cooked with the sauce. But maybe pork rind (not pork rind crackers) can be a good substitute, though I have never tried it out myself.

  • Riris says:

    Hi, do you know where I can buy the beef skin crackers here in States?

    • Anita says:

      Unfortunately, I don't know where to buy this in the States. I bring them with me whenever I visit home, of when someone come to visit me. :)

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