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Krechek or krecek () or sambal goreng krechek is a traditional Javanese cuisine cattle skin spicy stew dish from Yogyakarta and Central Java, Indonesia. 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 kulit (cattle skin crackers).
The rambak cracker is cooked in coconut milk-base stew, with diced potatoes and fried soy bean. It is mixed with bumbu (spice mixture) with plenty of red . 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.
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