Lodeh Cecek (Beef Skin with Tofu)
Introduction
Lodeh Cecek is a delightful Indonesian dish that showcases tender beef skin (kulit sapi) paired with soft tofu, all enveloped in a rich, aromatic coconut milk broth. This dish is not only satisfying but also brings together a symphony of flavors with spices and herbs, making it a perfect comfort food for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef skin (kulit sapi) | 1/4 (approx. 250g) |
| White tofu (tahu putih) | 1/2 portion (about 125g) |
| Coconut milk (santan kara) | 1 can (65ml) |
| Salam leaves (daun salam) | 2 sheets |
| Kaffir lime leaves (daun jeruk) | 1 sheet |
| Galangal (lengkuas), bruised | 1 segment (about 2 inches) |
| Sugar | To taste |
| Salt | To taste |
| Seasoning (Masako, Royko, or Vitsin) | To taste |
| Water | 400 ml |
| Cooking oil (for sautéing) | As needed |
Ground Spice Mix
| Ingredient | Quantity |
|---|---|
| Shallots (bawang merah) | 4 cloves |
| Garlic (bawang putih) | 3 cloves |
| Bird’s eye chilies (cabe rawit) | 2 (adjust to taste) |
| Ground white pepper (merica bubuk) | 1/4 teaspoon |
| Turmeric (kunyit) | 1 segment (about 2 inches) |
Instructions
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Prepare the Beef Skin:
- Begin by boiling the beef skin in water until it becomes tender. This process may take around 1-2 hours, depending on the thickness of the skin. Once tender, drain and let it cool slightly. Cut the beef skin into small, bite-sized cubes.
-
-
Fry the Tofu:
- While the beef skin is cooking, cut the tofu into small cubes. Heat oil in a pan over medium heat and fry the tofu cubes until they are golden and crispy on all sides. Remove from heat and set aside.
-
Sauté the Spice Mix:
- In a blender or food processor, combine the shallots, garlic, bird’s eye chilies, ground white pepper, and turmeric. Blend until smooth.
- In a large pot, heat a little oil over medium heat and sauté the ground spice mix along with the salam leaves, kaffir lime leaf, and bruised galangal until fragrant, about 3-4 minutes.
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Create the Broth:
- Add 400 ml of water to the pot with the sautéed spices. Stir well, then season with salt, sugar, and your choice of seasoning (Masako, Royko, or Vitsin) according to your taste. Allow this mixture to come to a boil.
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Combine Ingredients:
- Once the broth is boiling, add the cubes of beef skin and fried tofu into the pot. Gradually pour in the coconut milk, stirring gently to incorporate. Be sure to taste and adjust the seasoning as needed.
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Final Cooking:
- Allow the mixture to simmer for an additional 5-10 minutes, ensuring that all ingredients are heated through and the flavors meld beautifully.
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Serve:
- Your Lodeh Cecek with Tofu is now ready to be served. Garnish with additional herbs if desired, and enjoy this comforting dish with steamed rice or as part of a larger Indonesian feast.
Nutritional Information
While specific nutritional information may vary based on exact ingredient quantities and serving sizes, this dish typically offers a balance of protein, healthy fats from the coconut milk, and a variety of vitamins from the spices and herbs used.
Conclusion
Lodeh Cecek is more than just a meal; it’s a culinary experience that invites warmth and nostalgia. This recipe encapsulates the essence of Indonesian cooking, bringing together ingredients that sing in harmony. Enjoy creating this dish and sharing it with loved ones, as it truly embodies the spirit of home-cooked comfort food.
