Tumis Tempe Kikil Lada Hitam
Indulge in the rich flavors of Tumis Tempe Kikil Lada Hitam, a delectable Indonesian stir-fry that harmoniously combines tender kikil (beef skin) and crispy tempeh, enhanced by aromatic spices and the bold kick of black pepper sauce. Perfect for a hearty meal, this recipe will bring a taste of Indonesia to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kikil (beef skin) | 250 grams |
| Tempeh | 1 block |
| Long bean sprouts | 50 grams |
| Bird’s eye chili (sliced) | 30 pieces |
| Large red chili (sliced) | 2 pieces |
| Shallots | 5 cloves |
| Garlic | 3 cloves |
| Medium onion | 1 piece |
| Black pepper sauce (e.g., Saori) | 1 sachet |
| Ginger | 1 thumb-sized piece |
| Galangal | 1 thumb-sized piece |
| Bay leaves | 3 pieces |
| Granulated sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Seasoning (optional) | To taste |
| Mineral water | As needed |
| Cooking oil | For sautéing |
Instructions
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Prepare the Ingredients: Begin by gathering all your ingredients and prepping them as specified.
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Fry the Tempeh: Cut the tempeh into small cubes and fry them in hot oil until golden and crispy. Once done, set them aside on a paper towel to absorb excess oil.
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Prepare the Kikil: Cut the kikil into small cubes and soak them briefly in warm water, then drain and set aside.
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Wash the Bean Sprouts: Rinse the long bean sprouts thoroughly and set them aside for later use.
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Sauté the Aromatics: In a hot pan, heat some cooking oil and sauté the sliced onion until slightly softened. Then, add the minced shallots and garlic, continuing to sauté until fragrant.
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Add the Chilis and Spices: Introduce the sliced bird’s eye chili and large red chili, along with ginger, galangal, and bay leaves, stirring until everything is well combined and fragrant.
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Incorporate the Bean Sprouts: Add the long bean sprouts to the mixture, sautéing them until just wilted, then fold in the kikil and continue to stir-fry for a minute.
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Combine with Tempeh: Gently add the fried tempeh into the mix, tossing everything together to combine evenly.
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Add Liquid and Seasonings: Pour in enough mineral water to create a light sauce, then add the sugar, salt, seasoning (if using), and black pepper sauce. Stir well to combine and adjust the taste to your liking.
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Simmer: Allow the mixture to come to a gentle boil and let it simmer until the liquid reduces and thickens, stirring occasionally to prevent sticking.
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Serve: Once the dish has reached your desired consistency and flavor, remove from heat and serve hot, either on its own or with steamed rice for a complete meal.
Enjoy your Tumis Tempe Kikil Lada Hitam, a delightful blend of textures and flavors that captures the essence of Indonesian cuisine!
