Savory Beef Skin and Tofu Coconut Stew

Ingredients

• 1/4 pound beef skin (cecek)
• 1/2 portion white tofu
• 1 can (65 ml) Kara coconut milk
• 2 bay leaves
• 1 kaffir lime leaf
• 1 thumb-sized piece of galangal (crushed)
• 400 ml water
• Cooking oil (for sautéing)
• Seasonings:
  • Sugar (to taste)
  • Salt (to taste)
  • Masako/Royko/Vitsin (to taste)
• Spice Paste:
  • 4 shallots
  • 3 cloves garlic
  • 2 bird’s eye chilies (adjust to taste)
  • 1/4 teaspoon ground pepper
  • 1 thumb-sized piece of turmeric

Instructions

1. Prepare the Beef Skin: Begin by boiling the beef skin until tender. Drain and cut into small cubes.

2. Fry the Tofu: Cut the tofu into small cubes and fry until golden brown. Set aside.

3. Make the Spice Paste: Blend the shallots, garlic, bird’s eye chilies, ground pepper, and turmeric into a smooth paste.

4. Sauté the Spice Paste: Heat oil in a pan over medium heat. Sauté the spice paste with bay leaves, kaffir lime leaf, and crushed galangal until aromatic.

5. Create the Stew Base: Add 400 ml of water to the sautéed spice paste. Season with salt, sugar, and Masako/Royko/Vitsin according to your taste preferences. Allow the mixture to come to a boil.

6. Combine Ingredients: Once boiling, add the beef skin and tofu to the pan. Gradually stir in the coconut milk, ensuring everything is well mixed. Adjust seasoning as needed.

7. Simmer and Serve: Continue cooking until the stew reaches a boiling point again. Once done, remove from heat.

8. Serve Hot: Your Lodeh Cecek (Beef Skin and Tofu Stew) is ready to be enjoyed. Serve hot and savor the rich flavors of this traditional dish!

Feel free to adjust the spices and seasonings according to your taste preferences to create a dish that perfectly suits your palate. Enjoy! 🌟