KOMPAS.com – Krecek is usually made from fried cow skin, then cooked with spices. However, in Lumajang Regency, East Java, there are krecek made from young bamboo or bamboo shoots.
Reporting from BetweenFriday (6/12/2024), krecek bamboo shoots were designated as Indonesia’s intangible cultural heritage by the Ministry of Culture last month.
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The process of making bamboo shoot krecek takes a long time. Bamboo shoots are boiled for two to three hours, then cut, skewered like satay, and smoked for one to two months on a stove.
“Smoking is the secret to the deliciousness of Lumajang bamboo shoot krecek because the smoking time determines the quality of the taste. The longer it is smoked, the tastier and longer it will last,” said one seller of bamboo shoot krecek, Lukman, as reported by Between.
Usually Lumajang people cook krecek bamboo shoots with coconut milk and opor seasoning. This dish is also equipped with lontong, chili paste, soy sauce and fried egg.
“The distinctive taste of Lumajang bamboo shoot krecek cannot be found anywhere else because the processing uses traditional methods,” said Lukman.
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Enter Indonesia’s intangible cultural heritage
Illustration of bamboo shoots for ZPTAccording to the Head of the Lumajang Regency Education and Culture Service (Disdikbud), Nugraha Yudha, the inclusion of krecek bamboo shoots on the list of Indonesia’s intangible cultural heritage is proof of the uniqueness of Lumajang’s local culture which continues to be preserved.
He added that the award was not only for culinary delights in Lumajang, but also appreciation for cultural heritage which is rich in historical and traditional values.
“Krecek bamboo shoots has a long history in the culinary culture of the people of Pasrujambe and its surroundings. The complicated manufacturing process, from selecting bamboo shoots to traditional smoking, is a characteristic that makes it different from similar products in other areas,” explained Nugraha.
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