Sayur Kikil Tahu dan Pete
Description: This savory dish combines tender beef tripe with tofu and petai, creating a delightful blend of flavors that is perfect for a comforting lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef tripe (kikil) | 250 grams |
| Firm tofu | 10 pieces |
| Petai (stink bean) | 2 pods |
| Garlic | 3 large cloves |
| Shallots | 3 large cloves |
| Brown sugar | 1 tablespoon |
| Bay leaves | 3 leaves |
| Galangal | 1 piece |
| Green onion | 1 stalk |
| Tomato (green or red) | 1 piece |
| Cooking oil | 4 tablespoons |
| Powdered broth | to taste |
| Water | 50 ml |
Instructions
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Prepare the Ingredients: Clean all the vegetables thoroughly and cut them into desired shapes. Cut the tofu into pieces and fry until half-cooked for a firmer texture.
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Chop Aromatics: Thinly slice the garlic, shallots, green chili, tomato, and green onion. Also, slice the galangal.
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Sauté Aromatics: In a hot pan with cooking oil, sauté the garlic and shallots until fragrant. Then, add the green chili, tomato, brown sugar, bay leaves, and galangal. Stir for a few minutes.
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Simmer the Mixture: Pour in the water and allow the mixture to come to a boil. Season with powdered broth and stir briefly.
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Combine Ingredients: Add the beef tripe, tofu, and petai to the pot. Mix everything well and adjust the seasoning to taste, balancing saltiness, sweetness, and spice.
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Cook Until Done: Cook until the water evaporates and the spices have fully infused the ingredients.
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Serve: Once cooked, remove from heat and serve hot for a delicious lunch.
Enjoy this flavorful Sayur Kikil Tahu dan Pete, perfect for sharing with loved ones!
