Bistik Lidah Sapi: A Flavorful Indonesian Beef Tongue Dish
Ingredients:
- 1/4 part of beef tongue, previously boiled and thinly sliced
- 4 cloves garlic, minced
- 3 shallots, minced
- 1 large onion, coarsely sliced
- 5 Thai bird chilies (cabe rawit orange), finely chopped
- 2 bay leaves (daun salam)
- 1 kaffir lime leaf (daun jeruk)
- 1 tablespoon sweet soy sauce (kecap manis)
- 2 tablespoons oyster sauce
- Tomato sauce, to taste
- Salt, to taste
- Black pepper, to taste
- Sugar, to taste
- Margarine, as needed
- Water, as needed
Instructions:
-
Heat the Margarine: In a frying pan or skillet, melt a generous amount of margarine over medium heat.
-
Sauté Aromatics: Add the minced garlic to the pan, cooking until fragrant. Then, add the minced shallots and coarsely sliced onion. Sauté until the onions are translucent and aromatic.
-
Add the Beef Tongue: Incorporate the thinly sliced beef tongue into the pan, stirring well to combine with the aromatics.
-
Incorporate Spices and Herbs: Add the chopped Thai bird chilies, bay leaves, and kaffir lime leaf to the pan. Stir everything together to blend the flavors.
-
Season the Dish: Sprinkle in the black pepper and pour in the tomato sauce, oyster sauce, and sweet soy sauce. Mix thoroughly to ensure the beef tongue is evenly coated with the sauces.
-
Adjust Consistency: Add a splash of water to the pan to prevent the mixture from drying out. Stir in additional margarine if needed for a richer flavor.
-
Final Seasoning: Sprinkle in sugar and salt according to your taste preferences. Stir well and adjust the seasoning as necessary.
-
Simmer and Serve: Allow the dish to simmer for a few minutes, letting the flavors meld together. Once everything is well combined and heated through, taste and make final adjustments to seasoning if needed.
Serve your Bistik Lidah Sapi hot, ideally with steamed rice or as part of a larger Indonesian meal. This dish combines savory, sweet, and spicy elements to create a delightful and satisfying experience. Enjoy!
