Indonesian Lodeh Kacang Tolo with Savory Beef Skin

Lodeh Kacang Tolo with Beef Skin: A Savory Indonesian Delight

This traditional Indonesian dish, Lodeh Kacang Tolo with Beef Skin, is a hearty and comforting stew featuring tender beef skin and nutrient-rich kacang tolo (a type of bean). The combination of aromatic spices and creamy coconut milk makes this dish a standout at any meal. Here’s a step-by-step guide to recreating this flavorful recipe:

Ingredients:

• 100 grams kacang tolo (tolac beans)
• 2 pieces of tofu, cut into cubes
• 100 grams beef skin, cut into pieces
• 40 ml coconut milk (or 1/2 pack of Kara brand)
• 500 ml water
• 1 tablespoon sliced palm sugar (gula merah)
• 1 stalk lemongrass, bruised
• 1 bay leaf
• Salt, to taste
• Chicken or beef bouillon powder, to taste

For the Spice Paste:

• 5 cloves shallots
• 3 cloves garlic
• 1 candlenut (kemiri)
• 1 tablespoon ground coriander (ketumbar)
• 1/2 inch ginger
• 1/2 inch turmeric
• 1 red chili

Instructions:

1. Prepare the Beans and Beef Skin:

   • Soak the kacang tolo (tolac beans) overnight in water. Drain and set aside.
   • In a pot, bring water to a boil and add the beef skin. Cook until tender. Once cooked, drain and set aside.

2. Fry the Tofu:

   • Heat oil in a pan over medium heat. Fry the tofu cubes until golden brown. Remove and drain on paper towels. Set aside.

3. Prepare the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, candlenut, ground coriander, ginger, turmeric, and red chili. Blend until a smooth paste forms.

4. Cook the Spice Paste:

   • Heat a little oil in a large pot over medium heat. Add the spice paste, bruised lemongrass, and bay leaf. Sauté until fragrant.

5. Combine Ingredients:

   • Add the soaked kacang tolo and beef skin to the pot. Pour in the water and stir. Add the sliced palm sugar, salt, and bouillon powder to taste. Bring to a boil and let simmer until the beans are tender and the flavors meld together.

6. Add Tofu and Coconut Milk:

   • Gently stir in the fried tofu and coconut milk. Continue to cook until the stew is heated through and the flavors are well combined. Adjust seasoning as needed.

7. Serve:

   • Once the stew has reached your desired consistency and flavor, remove from heat. Serve hot with steamed rice or as part of a larger meal.

This Lodeh Kacang Tolo with Beef Skin is a beautiful representation of Indonesian comfort food, offering a rich, satisfying flavor profile that’s perfect for family gatherings or special occasions. Enjoy the blend of creamy coconut milk, tender beef skin, and spiced beans in every delicious bite!