Oseng Kikil Sapi: A Flavorful Indonesian Delight
Ingredients:
- 250 grams of beef tendons (kikil sapi), cleaned
- 4 long green beans (kacang panjang), cut into pieces
- 3 cloves of garlic, thinly sliced
- 3 shallots (bawang merah), thinly sliced
- 10 green chili peppers, sliced
- 3 bird’s eye chilies (cabe rawit), sliced
- 1 segment of galangal (lengkuas), crushed
- 2 bay leaves (daun salam)
- Salt, to taste
- Sweet soy sauce (kecap manis), to taste
- Water, as needed
Instructions:
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Prepare the Tendons: Begin by boiling the beef tendons with one bay leaf. To ensure the tendons are tender and free from any strong odor, repeat the boiling process about three times. After boiling, cut the tendons into bite-sized pieces and set them aside.
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Sauté the Aromatics: Thinly slice the garlic and shallots. Slice the green chili peppers and bird’s eye chilies. In a pan, heat a small amount of oil over medium heat. Add the sliced garlic, shallots, chilies, crushed galangal, and the remaining bay leaf. Sauté until fragrant and the shallots turn translucent.
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Combine Ingredients: Add the prepared beef tendons to the pan and mix well with the sautéed aromatics. Incorporate the cut green beans. Pour in enough water to just cover the ingredients.
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Season and Simmer: Season with salt and sweet soy sauce to taste. You may also add a pinch of chicken or beef bouillon powder if desired. Stir well to combine all the flavors. Allow the mixture to simmer until the liquid reduces slightly and the tendons and beans are cooked through.
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Serve: Once the dish has reached the desired consistency and the flavors are well-balanced, remove from heat. Serve hot and enjoy this savory Indonesian delicacy!
This dish combines the rich, meaty flavor of beef tendons with a spicy and aromatic sauce, making it a satisfying and delicious choice for any meal.
