Ingredients
| Ingredient | Quantity |
|---|---|
| Kikil (beef tendon) | ~1/4 kg |
| Tahu (tofu) | 4 pieces, cut |
| Tempe (fermented soy) | 4 pieces, cut |
| Carrots | 2, sliced |
| Garlic | 2 cloves, minced |
| Shallots | 5, minced |
| Ginger | 1, crushed |
| Galangal | 1, crushed |
| Bay leaves | 2 |
| Lime leaves | 3 |
| Lemongrass | 1 stalk, crushed |
| Green chilies | 7 |
| Red chilies | 3 |
| Salt | to taste |
| Sugar | to taste |
| Magic seasoning | to taste |
| Turmeric powder | to taste |
| White pepper | to taste |
| Coriander powder | to taste |
Instructions
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Prepare Aromatics: Begin by finely slicing the shallots and garlic, then crush the ginger and galangal. Combine these ingredients along with the bay leaves, lime leaves, and crushed lemongrass in a bowl for easy access.
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Cut Ingredients: Slice the kikil into small pieces and prepare the carrots and tofu, ensuring the tofu is cut into manageable chunks but not yet fried.
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Cook the Base: In a pan, heat oil and sauté the aromatic mixture from step one until fragrant. This step is crucial for building a flavorful base for your dish.
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Add Vegetables: Once the aromatics are fragrant, add the sliced carrots to the pan. Cook until they start to soften before adding the fried tofu and tempe, stirring gently to combine.
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Season the Dish: Sprinkle in salt, sugar, magic seasoning, turmeric, white pepper, and coriander powder to taste. Mix everything well to ensure even distribution of flavors.
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Final Touches: Allow the mixture to cook for a few more minutes until the flavors meld and the carrots are tender yet crisp.
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Serve: Once cooked to perfection, transfer the dish to a serving platter and enjoy this delightful Kikil Campur Tahu Tempe Wortel with steamed rice or on its own!
Enjoy your cooking adventure! 🤗