Gulai Kikil n Tahu
Gulai Kikil n Tahu is a delightful Indonesian dish that combines tender beef tendon with tofu in a rich and aromatic coconut milk curry. Perfect for a comforting meal, this recipe brings together an array of spices and fresh ingredients to create a truly memorable dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef Tendon (Kikil Sapi) | 250 grams |
| Water (for boiling) | As needed |
| Tofu (cut into cubes) | 3 large pieces |
| Shallots (Bawang Merah) | 9 cloves, peeled and washed |
| Garlic (Bawang Putih) | 7 cloves, peeled and washed |
| Candlenuts (Kemiri) | 5 pieces |
| Turmeric (Kunyit) | To taste, peeled and washed |
| Galangal (Lengkuas) | To taste, peeled and washed |
| Coconut Milk | 250 ml (from 1 coconut) |
| Thick Coconut Milk | 200 ml (from 1 coconut) |
| Lemongrass (Serai) | 1 stalk, washed and smashed |
| Kaffir Lime Leaves (Daun Jeruk) | 7 leaves, washed |
| Bay Leaves (Daun Salam) | 5 leaves, washed |
| Fine Salt | To taste |
| Granulated Sugar | To taste |
| Cooking Oil | 2 tablespoons (for sautéing) |
Instructions
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Preparation of Beef Tendon: Start by washing the beef tendon thoroughly. Cut it into bite-sized pieces, according to your preference. Boil the tendon in water twice, discarding the water after each boil to remove impurities. Drain and set aside.
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Spice Paste: In a mortar and pestle or food processor, grind the shallots, garlic, candlenuts, turmeric, and galangal until you achieve a smooth paste.
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Sautéing: In a large pan, heat 2 tablespoons of cooking oil and a splash of sesame oil over medium heat. Add the ground spice paste and sauté until it changes color and becomes aromatic.
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Cooking the Curry: Add the lemongrass, kaffir lime leaves, bay leaves, and the boiled beef tendon to the pan. Stir in 250 ml of coconut milk, mixing well to prevent curdling. Allow this to simmer until the coconut milk begins to reduce.
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Adding Tofu: Once the coconut milk has thickened slightly, incorporate the remaining 200 ml of thick coconut milk and the tofu cubes. Stir gently and let it simmer until the sauce thickens to your desired consistency.
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Seasoning: Taste and adjust with fine salt and granulated sugar as needed, ensuring the flavors balance to your liking.
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Final Touches: Once the gulai is cooked through and the flavors have melded beautifully, turn off the heat.
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Serve: Enjoy this flavorful Gulai Kikil n Tahu with steamed rice or as a part of a larger meal spread.
Notes
- This recipe omits chili to make it suitable for children. If you prefer a spicier version, feel free to add chili according to your taste.
- The richness of the coconut milk pairs wonderfully with the tender beef tendon and tofu, making this dish an ultimate comfort food.
Enjoy your delicious Gulai Kikil n Tahu—perfectly balanced and utterly satisfying!
