Indonesian Jackfruit and Beef Tendon Stew (Lodeh Tewel Kikil Sapi)

Lodeh Tewel Kikil Sapi: A Hearty Indonesian Delight

Ingredients:

• 250 grams of tewel (jackfruit), cut into pieces
• 250 grams of beef tendons (kikil sapi), cut into bite-sized pieces
• 6 long green beans, cut into 1-inch pieces
• 400 ml of coconut milk (from 1/2 coconut)
• 3 tablespoons cooking oil
• 600 ml water
• 2 bay leaves
• 1 thumb-sized piece of galangal, smashed
• Salt and sugar to taste

For the Spice Paste:

• 13 small red chilies
• 7 shallots
• 3 garlic cloves
• 1 candlenut
• 1 thumb-sized piece of turmeric

Instructions:

1. Prepare the Beef Tendons:
   Begin by boiling the beef tendons in water until tender. Once softened, drain and cut into bite-sized pieces. Set aside.

2. Make the Spice Paste:
   In a hot pan with cooking oil, sauté the spice paste ingredients—chilies, shallots, garlic, candlenut, and turmeric—until fragrant and cooked through. Remove from heat, drain the excess oil, and grind the mixture into a smooth paste using a mortar and pestle or food processor.

3. Cook the Vegetables:
   In a large pot, bring the water to a boil. Add the tewel and long green beans along with the smashed galangal and bay leaves. Cook until the vegetables are partially tender.

4. Combine Ingredients:
   Stir in the prepared spice paste, beef tendons, salt, and sugar. Mix well and continue cooking until the mixture starts to boil.

5. Add Coconut Milk:
   Pour in the coconut milk, stirring occasionally to ensure it is well incorporated. Allow the mixture to return to a boil, then taste and adjust seasoning as needed.

6. Finish and Serve:
   Once everything is well combined and the flavors have melded, turn off the heat. Your Lodeh Tewel Kikil Sapi is now ready to be served!

Enjoy this comforting and aromatic Indonesian dish with steamed rice or as a part of a larger meal. 😊