Tangy Indonesian Beef Tendon Stew with Tamarind and Spices

Asem-Asem Kikil Sapi: A Tangy Beef Tendon Stew

Asem-asem kikil sapi is a traditional Indonesian dish that showcases the delightful tanginess of tamarind combined with the rich texture of beef tendons. This recipe will guide you through creating a flavorful and hearty stew that’s perfect for any occasion. The preparation involves simmering tender beef tendons with a blend of aromatic spices and fresh tamarind to create a deliciously tangy and savory dish.

Ingredients:

• 1 kg beef tendons (kikil sapi), cleaned and prepared for cooking
• 4 pieces of kedondong leaves (optional, for an extra layer of flavor)
• 4 pieces of young tamarind (asam cempling)
• For the spice paste (bumbu halus):
  • 6 shallots (bawang merah)
  • 3 cloves of garlic (bawang putih)
  • 15 green chili peppers (cabe rawit hijau)
  • 1 thumb-sized piece of galangal (laos)
  • 1 thumb-sized piece of turmeric (kunir)
• Salt, sugar, and seasoning to taste

Instructions:

1. Prepare the Beef Tendons:

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   • Clean the beef tendons thoroughly. In a large pot, bring water to a boil and cook the tendons until they are tender. This may take a few hours, depending on the thickness of the tendons. Once tender, remove them from the pot and set aside.

2. Prepare the Spice Paste:

   • While the tendons are cooking, prepare the spice paste. Blend the shallots, garlic, green chili peppers, galangal, and turmeric into a smooth paste. You can use a food processor or mortar and pestle for this step.

3. Cook the Spice Paste:

   • In a separate pan, heat a small amount of oil over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste.

4. Prepare the Tamarind:

   • Soak the young tamarind in a small bowl with a little water. Once softened, mash the tamarind and strain it to extract the juice. Set the juice aside.

5. Combine Ingredients:

   • Add the spice paste to the pot with the cooked beef tendons. Mix well to combine.
   • Add the tamarind juice to the pot and stir to incorporate.

6. Season the Stew:

   • Season with salt, sugar, and seasoning to taste. Adjust the flavors according to your preference.

7. Add Kedondong Leaves:

   • If using kedondong leaves, add them to the pot. Turn off the heat and let the stew sit for a few minutes to allow the aroma and flavor of the leaves to infuse into the dish.

8. Serve:

   • Once the kedondong leaves have infused their flavor, the dish is ready to be served. Enjoy this tangy and savory beef tendon stew with steamed rice.

This asem-asem kikil sapi recipe brings together the traditional flavors of Indonesian cuisine in a comforting and satisfying dish. The combination of tender beef tendons, aromatic spices, and tangy tamarind creates a meal that’s both delicious and unique. Perfect for family gatherings or a special treat, this dish is sure to impress and delight.