Indonesian Spicy Beef Tendon with Tofu Stir-Fry

Ingredients

• 1/4 kg kikil (beef tendon)
• 2 pieces of fried tofu, cut into cubes
• 1 packet of Masako (seasoning powder)
• 1 teaspoon of granulated sugar (adjust to taste)
• 2 kaffir lime leaves
• 1 small tomato
• 2 large red chilies
• For the spice paste:
  • 3 shallots
  • 2 garlic cloves
  • 1 red chili
  • 1 bird’s eye chili (optional, for extra heat)
  • Salt to taste

Steps:

1. Prepare the Kikil:

   • Thoroughly wash the kikil (beef tendon). In a large pot, boil the kikil in water until tender, which may take some time. Once tender, drain and set aside.

2. Make the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic cloves, red chili, and bird’s eye chili (if using). Blend into a smooth paste.

3. Cook the Spice Paste:

   • Heat a generous amount of oil in a skillet or wok over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.

4. Add Aromatics:

   • Stir in the kaffir lime leaves, red chilies, and chopped tomato. Cook for a few minutes until the tomato starts to break down and the mixture becomes aromatic.

5. Combine Ingredients:

   • Add the cubed tofu and the pre-cooked kikil to the skillet. Stir well to combine with the spice mixture.

6. Season and Simmer:

   • Pour in enough water to cover the ingredients. Add the Masako seasoning powder and granulated sugar. Stir to combine all the flavors. Season with salt to taste.

7. Simmer and Serve:

   • Allow the mixture to come to a gentle boil. Let it simmer for a few minutes to meld the flavors together. Adjust seasoning as needed.

8. Finish and Serve:

   • Once everything is well-cooked and the flavors have developed, remove from heat. Serve hot with steamed rice or as a side dish.

Enjoy the delicious blend of tender kikil, crispy tofu, and aromatic spices in this comforting Indonesian dish!