Oseng Kikil Tempe: A Deliciously Spiced Indonesian Delight
Indulge your taste buds with Oseng Kikil Tempe, a flavorful Indonesian stir-fry dish featuring tender beef tendon (kikil) and crispy tempeh, all beautifully seasoned with a blend of spices and aromatic herbs. This dish is not just a treat for the palate but also a fantastic way to explore the rich culinary heritage of Indonesia. Whether you’re looking to impress guests or simply enjoy a comforting meal at home, this recipe is sure to satisfy.
Ingredients
Here’s what you’ll need to create this delicious Oseng Kikil Tempe:
| Ingredient | Amount |
|---|---|
| Beef Tendon (Kikil) | 200 grams |
| Tempeh | 1/4 block (approximately 100 grams) |
| Red Chili Peppers | 2 (medium, curly) |
| Bird’s Eye Chili Peppers | 5 (small, red) |
| Shallots | 5 (small) |
| Garlic | 2 cloves |
| Oyster Sauce | 1 tablespoon |
| Sweet Soy Sauce (Kecap Manis) | 3 tablespoons |
| Galangal | 2 slices |
| Lemongrass | 1 stalk |
| Bay Leaf | 1 leaf |
| Salt | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Water | 1/2 cup |
| Cooking Oil | As needed |
Nutritional Information
The nutritional values will vary based on the exact quantities and brands of ingredients used. However, here’s a general estimate per serving (assuming 4 servings):
| Nutritional Component | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 15-20 grams |
| Total Fat | 15 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 20-25 grams |
| Fiber | 3-5 grams |
| Sugars | 2-4 grams |
| Sodium | 300-500 mg |
Instructions
Follow these simple steps to prepare a mouthwatering Oseng Kikil Tempe:
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Prepare the Ingredients: Start by thoroughly washing the beef tendon (kikil) and then cut it into small pieces. Next, blanch the kikil in boiling water for about 15 minutes to tenderize it and remove excess fat.
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Fry the Tempeh: Slice the tempeh into bite-sized pieces and fry in hot oil until it is half-cooked and slightly golden. Remove from the oil and set aside.
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Chop the Aromatics: Finely slice the shallots and red chili peppers. Smash the galangal and bruise the lemongrass with the back of a knife to release their flavors.
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Sauté the Spices: In a hot pan, add a splash of cooking oil. Sauté the shallots until fragrant, then add the galangal, lemongrass, and bay leaf. Cook until the aroma fills your kitchen.
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Combine and Cook: Add the blanched kikil to the pan, followed by the water, oyster sauce, and sweet soy sauce. Stir everything together, allowing the mixture to simmer until the water reduces.
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Finish the Dish: Once the liquid has reduced, add the fried tempeh and sliced chili peppers to the pan. Season with salt and sugar, then mix well to combine all the flavors. Taste and adjust seasoning as necessary.
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Serve: Once everything is well combined and heated through, remove the pan from the heat. Serve the Oseng Kikil Tempe hot, accompanied by steamed rice for a complete meal.
Cooking Tips
- Adjust Spice Levels: For those who prefer milder flavors, reduce the amount of chili peppers or remove the seeds from the spicy varieties.
- Add Vegetables: Feel free to add vegetables such as bell peppers or carrots for additional color and nutrition.
- Serve with Rice: This dish pairs beautifully with steamed jasmine rice or rice cooked with coconut milk for a more decadent option.
This Oseng Kikil Tempe recipe is a perfect example of how simple ingredients can create a satisfying meal that bursts with flavor. Enjoy the process of cooking and the delightful aroma that fills your kitchen, and let this dish transport you to the vibrant streets of Indonesia!
