Indonesian Spicy Eggplant and Beef Skin Delight

Sambel Goreng Terong dan Kulit Sapi: A Flavorful Indonesian Delight

Indulge in a delicious and traditional Indonesian dish with this recipe for Sambel Goreng Terong dan Kulit Sapi. Combining the rich flavors of eggplant (terong) and beef skin (kulit sapi) with a spicy, aromatic sambal, this dish is perfect for those who appreciate bold, vibrant flavors. Here’s how you can create this flavorful treat:

Ingredients:

• 250 grams of beef skin (kulit sapi), cut into small cubes
• 250 grams of purple eggplant (terong ungu), sliced lengthwise
• 1 cucumber, sliced lengthwise
• 2 carrots, sliced lengthwise
• 8 shallots
• 5 garlic cloves
• 3 medium-sized red tomatoes
• 6 red chilies, seeds removed
• 15 bird’s eye chilies (cabe rawit)
• 3 candlenuts (kemiri)
• Salt to taste
• Palm sugar (gula merah) to taste
• 2 kaffir lime leaves (daun jeruk)
• Cooking oil for frying

Steps:

1. Preparation of Vegetables and Beef Skin:
   Begin by thoroughly washing the eggplant, beef skin, cucumber, and carrots. Slice the eggplant and cucumber lengthwise, and cut the carrots similarly. Dice the beef skin into small cubes, according to your preference.

2. Making the Sambal:
   In a blender or food processor, combine the shallots, garlic cloves, red tomatoes, red chilies, bird’s eye chilies, and candlenuts. Blend until smooth to create a flavorful sambal paste.

3. Cooking the Vegetables and Beef Skin:
   Heat a generous amount of cooking oil in a pan. Add the sliced eggplant and cook until it begins to soften. Next, add the diced beef skin and continue cooking until the beef skin is well-cooked and tender. Remove the cooked eggplant and beef skin from the pan and drain on paper towels.

4. Frying the Sambal:
   In the same pan, add more oil if needed and fry the sambal paste until it becomes aromatic and the oil begins to separate from the paste. Add the kaffir lime leaves for an extra burst of flavor.

5. Combining Ingredients:
   Season the sambal with salt and palm sugar to taste. Stir well to combine. Return the cooked eggplant and beef skin to the pan and mix thoroughly with the sambal. Add the sliced cucumber and carrots, ensuring everything is evenly coated with the sambal mixture.

6. Simmering:
   Allow the mixture to simmer for a few minutes until the eggplant is fully cooked and the cucumber and carrots have softened slightly. Adjust seasoning if necessary.

7. Serving:
   Transfer the sambel goreng terong dan kulit sapi to a serving dish. For an added touch of flavor, you can sprinkle crispy fried shallots on top before serving.

Enjoy this vibrant, spicy dish that beautifully combines the richness of beef skin and the tender bite of eggplant with a robust sambal sauce. Perfect for a special meal or as a standout side dish, Sambel Goreng Terong dan Kulit Sapi is sure to be a hit at your next gathering.