Kikil Sapi Bumbu Urap: A Flavorful Indonesian Beef Tendon Dish
Ingredients:
- 1/4 pound thinly sliced beef tendon (kikil sapi)
- 1/4 cup grated roasted coconut (do not over-roast; it should not be too dry)
- 2 bay leaves
- 1 stalk lemongrass, smashed
- 150 ml water
- Salt and sugar to taste
For the Spice Paste:
- 5 shallots
- 2 cloves garlic
- 3 red curly chilies
- 2 thumb-sized pieces of galangal
- 1/2 tomato
- 1/2 teaspoon black pepper
Instructions:
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Prepare the Spice Paste:
- In a blender or food processor, combine the shallots, garlic, red chilies, galangal, tomato, and black pepper. Blend until you achieve a smooth paste.
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Cook the Spice Paste:
- Heat a little oil in a pan over medium heat. Add the spice paste and sauté until it becomes fragrant and the oil starts to separate.
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Add Aromatics:
- Incorporate the bay leaves and smashed lemongrass into the pan. Continue to sauté until the spices are well-cooked and aromatic.
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Add Beef Tendon:
- Stir in the thinly sliced beef tendon. Season with salt and sugar to taste. Pour in the water and bring to a boil.
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Simmer:
- Reduce the heat and let the mixture simmer until the water slightly reduces and the beef tendon is tender. Adjust seasoning if needed.
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Incorporate Roasted Coconut:
- Add the grated roasted coconut to the pan. Mix well to ensure the coconut is evenly distributed and the sauce thickens slightly.
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Finish and Serve:
- Continue to cook until the sauce reaches your desired consistency and is slightly dry. Remove from heat and serve hot.
This dish features tender beef tendon simmered in a rich, spiced coconut sauce, offering a delightful taste of traditional Indonesian flavors. Enjoy this flavorful treat as a hearty meal!
